http://www.francethisway.com/wp/foie-gras-and-pork-pies/2007/10/ Living in France and daily life for a UK expat in the French blog! Fri, 20 Nov 2009 17:50:08 +0000 http://wordpress.org/?v=2.8.4 hourly 1 http://www.francethisway.com/wp/foie-gras-and-pork-pies/2007/10/comment-page-1/#comment-14296 Boris Mon, 17 Dec 2007 20:42:58 +0000 http://www.francethisway.com/wp/foie-gras-and-pork-pies/2007/10/#comment-14296 Wow Cathy, you're brave, hopefully someone can help - whenever we have bought it, it just needs slicing and frying, perhaps someone else has done all the 'deveining' already! Try also at answers.yahoo.com where there are often people who know some unexpected things... Wow Cathy, you’re brave, hopefully someone can help – whenever we have bought it, it just needs slicing and frying, perhaps someone else has done all the ‘deveining’ already!
Try also at answers.yahoo.com where there are often people who know some unexpected things…

]]> http://www.francethisway.com/wp/foie-gras-and-pork-pies/2007/10/comment-page-1/#comment-14295 Cathy Winsor Mon, 17 Dec 2007 18:29:21 +0000 http://www.francethisway.com/wp/foie-gras-and-pork-pies/2007/10/#comment-14295 I went along to Samatan this morning, to the foie gras market. It was all a bit intimidating, farmers in berets and their wives either buying or selling numerous polystyrene boxes full of whole, seemingly pulsating duck and goose livers. My French isn't wonderful, but after a poorly understood conversation with one of the vendeurs, I decided to buy one. A cultural experienece and I will invite my French neighbours over to share it. Sixty euros worth! The problem is I'm not sure how to cook it. She did say something about sterilizing it with salt, then boiling for an hour. Now I have read that it should be deveined, where is this vein? Any advice would be very welcome. I went along to Samatan this morning, to the foie gras market. It was all a bit intimidating, farmers in berets and their wives either buying or selling numerous polystyrene boxes full of whole, seemingly pulsating duck and goose livers. My French isn’t wonderful, but after a poorly understood conversation with one of the vendeurs, I decided to buy one. A cultural experienece and I will invite my French neighbours over to share it. Sixty euros worth! The problem is I’m not sure how to cook it. She did say something about sterilizing it with salt, then boiling for an hour. Now I have read that it should be deveined, where is this vein?
Any advice would be very welcome.

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