Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
3 hours ago, TicTac said:Perhaps they are giving you some clues to a potential sauce.
A blueberry gastrique would work quite nicely with seared Foie.
It may well work, but my French mother would turn in her grave at such an insult to her heritage! I will be having it with pain de la campagne and a fig jam as nature intended and as we have always eaten it at Christmas. I very much doubt she ate a single blueberry in her long life! 😉
3 hours ago, TicTac said:Perhaps they are giving you some clues to a potential sauce.
A blueberry gastrique would work quite nicely with seared Foie.
It may well work, but my French mother would turn in her grave at such an insult to her heritage! I will be having it with pain de la campagne and a fig jam as nature intended and as we have always eaten it at Christmas. I very much doubt she ate a single blueberry in her long life!
