Foie gras: a dish worthy of kings at home. Foie Gras: what is it? Recipes for cooking at home

There are hundreds of delicacies in the world, many of which are associated with unsurpassed French cuisine. For example: croissants, frog legs, foie gras. In the article you will learn what foie gras is, who created this dish and how to cook it properly at home.

Foie gras means "fatty liver" in French. Foie gras is a creamy, pink dish made from the liver of a fattened poultry, such as a goose or duck.

Origin story

France is considered the birthplace of this aristocratic treat, but foie gras first appeared in ancient Egypt. Observant inhabitants of the country of the pharaohs noticed that the liver of wild ducks that have gained weight before a long flight, or fattened geese, is characterized by a delicate taste.

After some time, the food began to travel around the world, and reached France. Through the efforts of French chefs, the classic recipe has been significantly improved. In the 18th century, the French marquis, while preparing to receive high-ranking guests, ordered the cooks to prepare an unusual dish that would surprise the invited elite.

After much deliberation, the chefs tested the ancient Egyptian recipe by combining ground bird's liver with lard, and applied the resulting mixture as a filling to the tender dough. The guests liked the dish very much and gained incredible fame. As a result, foie gras became the pride of French cuisine and its industrial production was established in the country.

How is foie gras made?

Foie gras is the subject of regular controversy. Animal advocates argue that liver pâté is a barbaric dish because geese and ducks are tortured and killed for it. Connoisseurs and gourmets are ready to do anything for the sake of great taste and delicate aroma of sophistication.

Pate made from goose liver is a national French dish. France occupies the first position in the supply of foie gras to the world market. Recently, the production of the delicacy has opened in the USA, China, Bulgaria and Hungary. In a number of European countries, the production and sale of liver pâté is prohibited by law. Among them are Germany, Poland, Turkey, Czech Republic.

According to the culinary specialists, the pate owes its taste, aromatic and other consumer characteristics to a special production technology. Goose liver is the main ingredient in the classic 18th century foie gras recipe. In the 21st century, in most cases, the liver of ducks of the Mulard and Barbary species is used. The goose is a demanding bird, which leads to an increase in the cost of the final product.

To get a delicacy, birds are fattened in a special way. In the first month, the diet of birds is normal. When they grow up, they are moved to small and completely isolated cages that limit their ability to move around. Along with this, the diet of geese and ducks is changing, the basis of which is food saturated with starch and protein.
A sedentary lifestyle and a special diet lead to a rapid increase in the mass of birds. From the eleventh week, ducks and geese are force-fed. Every day each bird eats about 1800 grams of grain. As a result, in two weeks the liver increases many times and reaches a weight of up to 600 grams.

Experts say:

Foie gras tastes great.
Rich vitamin and mineral composition.
Regular use prolongs life.

The main benefit of liver pate is represented by a large number of useful acids. There is some truth in these words, as evidenced by many long-livers living in southwestern France.

How to cook foie gras at home

For most people, foie gras is a delicacy, an object of admiration and adoration. Many have heard about this delight, but I am sure that only a few have tasted it. Therefore, I will consider the classic recipe for making foie gras at home.

Basically, foie gras is a pâté made from fatty duck liver. It is extremely problematic to purchase the main ingredient, and the cost “bites”. Answering the question of how much foie gras costs, I will say that you will have to pay 550-5500 rubles for this delicacy in the store. You can cheat a little and buy a regular liver or pate. The recipe uses original foie gras and 2 sauces.

Ingredients:

Fatty goose liver - 500 g.
Port - 50 ml.
Salt, white pepper.

FRUIT SAUCE:

Apple juice with pulp - 50 ml.
Soy sauce - 1 teaspoon.
Honey - 1 spoon.
Salt pepper.

BERRY SAUCE:

Blackcurrant - 1 cup.
Honey - 1 spoon.
Sherry - 100 ml.
Salt, white pepper, refined oil.

Cooking:

Preparing the liver. I carefully remove the bile ducts, nerves and membranes. Then, I wash it thoroughly, put it in a bowl, salt, sprinkle with pepper, pour it with port wine. I send it to the refrigerator for an hour.
While the oven is preheating to 180 degrees, I grease a small form or frying pan with vegetable oil. I also use it to lubricate the food foil in which I wrap the liver.
After wrapping in foil, I move the liver to a baking dish, make several holes with a toothpick and send it to the oven.
I bake foie gras for about half an hour, periodically draining the secreted fat. I take the finished product out of the oven. According to the classic recipe, after cooling, the baked liver, together with the foil, is put in the refrigerator for two days. I do not do that.
I take out the finished liver from the foil, cut into slices and serve with your favorite side dish or sauce.

I warn you, the delicacy is very “heavy” for the stomach. Combine it with a light vegetable side dish, mushrooms or sauce.

Cooking fruit sauce

To prepare fruit sauce, I pour apple juice into a saucepan, add honey and soy sauce. I put the dishes on the stove, turn on a small fire and, stirring, cook until the sauce thickens.

Cooking berry sauce

To prepare a berry sauce, I send fresh blackcurrants to a pan with hot goose fat and fry for about a minute. Then I add honey, pour in the wine and mix. I keep the pan over moderate heat until the sauce has a thick consistency.

Video recipe

Foie gras is prepared in several ways. Cooks of different nationalities are constantly trying to create a unique recipe. However, the crown belongs to the French cuisine geniuses. It is not surprising, because for France foie gras is a symbol and national treasure.

The French bake foie gras, fry it in pieces, boil it, prepare tender pâtés, preserve it and eat it raw. The important thing is that in any form, the delicacy looks appetizing and has an excellent taste.

There are many rumors around the production of foie gras - including the torture of birds that need to be saved from cruel farmers. The treatment of the bird is indeed not too humane: in order for the liver to be really fatty, geese and ducks are force-fed.

In small French farms, fattening goes something like this. Ducklings are bred in incubators, for the first 3-5 weeks after birth they are kept in rooms lined with straw, and then they are released to graze on the grass. When the birds reach the age of 12-13 weeks and weigh at least 1 kg, gavage begins - intensive fattening, which lasts 14-18 days. The bird is fed abundantly with corn 3 times a day. This is where the cultivation ends. In the village version, slaughter, butchering and processing of the liver take place right at the place where the ducks are fed. Artisan producers, who grow birds and cook liver themselves, have much higher prices than industrial ones, but the taste of farm products is more refined.

Controversy about cruelty

The consequence of the gavage - enlargement of the liver - bears little resemblance to classical cirrhosis. This prejudice is the main stumbling block in the modern history of foie gras. His opponents tell horrors about forcibly stuffing incredible amounts of food into unfortunate birds, some even claim that geese and ducks are nailed on their paws so that they cannot escape from their tormentors.

Defenders of farmers argue that the process of feeding, if it takes place according to all the rules, is quite humane. They hold the bird’s head very carefully, open the beak, press down on the tongue, carefully insert a tube lubricated with fat, fill the esophagus with food through it to a certain level, close the bird’s beak, making sure that it does not choke, and help move the food along the esophagus. So that the bird does not get nervous, the same person feeds it.

Proponents of foie gras explain that since the goose and duck swallow food without chewing, then force-feeding does not have a traumatic effect on them, and their esophagus bears little resemblance to a human and has a special protective layer, since their natural food is very rough. In addition, after feeding, geese and ducks will certainly get a throat massage. All in all, there is nothing painful about force-feeding for birds, argue gauvage advocates and call for improving the quality of the short lives of geese and ducks, as well as fighting irresponsible breeders.

Prohibitions

Benefit for health

In the Le Gers region, in the Haute-Garonne and adjacent departments, where the consumption of duck fat, foie gras and duck confit is high, the mortality rate from cardiovascular diseases is one of the lowest in France, and life expectancy is from the highest. ( "Renaud de Lorgeril", , "Diet for Health" - Renaud, de Lorgeril, 1994, In "Le Regime sante" de Serge Renaud chez Odile Jacob)

This phenomenon was dubbed the French paradox by American researchers and MD Serge Renault, an expert on the subject.

Foie gras is rich in unsaturated fatty acids. Their consumption is recommended for everyday nutrition, as they reduce the level of "bad" cholesterol in the blood. Perhaps this quality of foie gras is one of the factors contributing to the exceptional longevity of the population of the South-West of France.

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Everyone has probably heard about the chic dish of French cuisine foie gras. Although not everyone has had a chance to try it. So what is foie gras? Foie gras is a fatty liver: this is how fois gras is translated from French. In other words, foie gras is goose liver made from goose fed in a special way.

First of all, foie gras refers to goose liver cooked in a special way. However, modern craftsmen have learned to cook foie gras from both duck liver and quail liver, and even from pork and beef liver, which are more familiar to us.

The history of foie gras is quite long and interesting. In fact, the French delicacy - foie gras - has quite Egyptian roots. The ancient Egyptians were generally distinguished by their special intelligence and observation - they already noticed almost 5 thousand years ago that at the end of winter the geese preparing for the flight to their homeland eat well and accumulate the most tender and delicious fat in the liver area.

The adherence to goose liver delicacy from the Egyptians was adopted by the next progressive people - the Romans, one of whose legends even, as you know, says that geese saved Rome from a fire. However, the main, main secret of foie gras lies not so much in the fact that this dish is prepared from goose liver, but in the fact that not every goose's liver is suitable for making foie gras according to all the rules of the recipe.

It is important that the goose is also properly fed with the right food! There are two versions of what the goose's diet should consist of, whose liver should become the signature dish on the table. So, according to one version, the goose must be fattened with figs and barley flour, and according to another version, with walnuts and flour.

How to cook foie gras? Foie Gras Recipe #1

In the Middle Ages in France, the fashion for foie gras surged with renewed vigor and continues to this day. The recipe for foie gras from the French chef Jean-Pierrot Kloz is as follows: you need to stew goose liver with salt and spices in the juice of goose fat. Another recipe for cooking foie gras from the Jew Michel Levy is that fatty goose liver is stewed in a frying pan in honey and milk, then it is taken out and carefully cut with a warm or even hot knife into slices 1 cm thick, after which it is eaten with tender, fresh white bread without impurities.

How to cook foie gras? Foie Gras Recipe No. 2

There is another recipe for how to cook foie gras: for this, goose liver is stuffed (filled) with goose fat and good minced beef, plus a delicacy mushroom - truffle is added inside the liver, this is all fried in the most accurate way, stewed in goose fat, cooled, sliced languidly and served as a separate dish or as sandwiches on white, tender bread.

How to cook foie gras? Foie Gras Recipe No. 3

The easiest and most delicious way to cook foie gras is when the cook takes fresh goose (in extreme cases - duck) liver, salts it and peppers it with his favorite spices very delicately, drowns goose fat in a pan and fries goose liver in it, which then served in the middle of the plate with various sauces, berries and citrus fruits, fruits.

Foie gras is canned and pickled, and what is not done with it!

How to cook foie gras? Foie Gras Recipe No. 4

Here is the recipe for making foie gras in wine. It is necessary to buy foie gras from suppliers - it is best from Perigord or Picard, defrost goose liver, put it in warm water for 10 minutes so that our foie gras does not crumble, remove all ducts, salt and pepper with white or black pepper, put it in earthenware or other suitable dishes with thick walls 15-20 cm long liver, crush the foie gras well so that it “fits” tightly into the mold (this is very important! so that the foie gras fits snugly to the edges), and pour strong, favorite alcoholic drinks - best of all a mixture of Armagnac or cognac with fortified wine - port or banyuls. Also, foie gras can be poured with cognac with truffles, nutmeg, and anything else - in general, your favorite drink.

All this is a miracle for 24 hours - leave for a day so that the liver marinates, and then into the oven - cook in a water bath, and cover the surface of the foie gras tightly with foil. Served with warmed bread or toast.

How to cook foie gras? Foie Gras Recipe No. 5

At home, you can cook goose liver simply by throwing its chopped pieces into a hot frying pan with the addition of grapes - it cooks almost instantly. Gourmets like to pour over foie gras with fig jam or eat it with vanilla sauce. Delicious foie gras is obtained if it is baked in foil - you will lick your fingers!

How to cook foie gras? Foie Gras Recipe No. 6

A personally verified recipe for making foie gras is as follows. We take absolutely fresh foie gras, that is, goose fatty liver, 500-600 grams, 30-50 grams of port, a little salt, white pepper, baking foil. First, carefully remove all nerves, bile ducts from foie gras, coat the result with salt and pepper, pour port wine and determine in the refrigerator for 30-60 minutes.

Then we wrap the foie gras soaked in port wine and spices in foil, pierce it in several places and place it in a preheated oven (170-190 degrees). It is very important to calculate the time correctly and not to overexpose the liver in the oven. Fat will flow out through the pierced slots into the bowl in which the foil with foie gras lies, and at the above degrees of 500-600 grams, foie gras will cook for about 30 minutes. If possible, focus on the foie gras baking time indicated on product label.

You can look forward to the next time. First, before placing the foie gras in the oven, it must be heated for 5 minutes at 160 degrees. Cooking in the oven 500-700 grams of foie gras at 160 degrees will take 30 or 40 minutes, depending on what degree of doneness, readiness of foie gras you need.

It is impossible to taste foie gras during cooking, because it is useless: cold and hot foie gras are two different differences. And once you've taken the foie gras out of the oven, there's no going back. If goose fat gets into the foil or into the form with foie gras, it must be carefully drained. Next, the foie gras should cool down (do not open the foil!) And it is placed in the refrigerator, where, according to the recipe, it needs to “lie down” for 2 days (or you can do without “bedding”), and then it can already be used in all forms and with any side dishes and sauces.

How to cook foie gras? Foie Gras Recipe No. 7

In principle, foie gras is also prepared in a water bath. Only foie gras is initially placed not in foil, but in a saucepan, where it is covered tightly with foil on top, and then the saucepan is then placed in a slightly larger saucepan in which water is poured.

How to cook foie gras? Foie Gras Recipe No. 8

You can also cook foie gras in a peasant way: a frying pan (!) Is sprinkled with coarse salt (but not much!) And freshly ground black pepper, warmed up - foie gras is placed in it, to which a little sherry and balsamic vinegar are added.

How to cook foie gras? Foie Gras Recipe No. 9

Foie gras is also good, cut into 1 cm thick slices and fried almost without fat in a hot frying pan so that it has a crust on both sides, and tenderness itself inside. It goes well with a pickled pear or fresh melon. Delicious foie gras is obtained by combining goose liver with bacon.

How to cook foie gras? Foie Gras Recipe No. 10

Frozen foie gras can be prepared quite quickly and tasty simply by laying it out on a clean towel and sprinkling well with coarse salt and ground pepper. A towel with foie gras is wrapped and placed for a day in the lower, warmest compartment of the refrigerator with vegetables. Then the salt is scraped off and the foie gras is eaten with onion, raspberry or fig jam. Heat treatment is not required in this case!!!

The uniqueness of foie gras lies not only in the fact that this dish is very healthy due to its nutritional value, and not only in the fact that the choice of true gourmets invariably falls on foie gras. The strength of foie gras lies in the fact that this dish can be adapted to any cuisine of the world and combined with almost any product - with kiwi and pineapple, orange and pear, cherry and cranberry, fig and dried apricots, Jerusalem artichoke and dates, plum and raspberry, apple and bread, white and red wine, champagne and port wine, sauerkraut and even... with ice cream!

In the process of preparing foie gras, it is very important to carefully get rid of all vessels, bile ducts and nerves so that the goose liver itself does not lose its presentation and integrity.

Foie gras dishes are served both cold and hot, and even raw - embalmed with balsamic vinegar and flower salt! For cooking hot dishes, according to professional chefs, goose liver from Chaloss is more suitable, and for cold dishes - from Perigord.

Foie gras is at the highest esteem among people in autumn and winter, when it is cold outside, but the stomach is hungry and you want something tasty and satisfying. In order to taste the perfect foie gras prepared exactly according to the recipe, of course, you need to go to France, because in Kyiv and Moscow restaurants most often serve foie gras made from duck liver.

You can buy foie gras in an ordinary food supermarket, however, one must be aware that it will most likely be made from duck liver, and secondly, it is unlikely to compare with the real, authentic delicate taste of foie gras.

Foie gras is a fatty and “heavy” dish for the liver, so light, vegetable side dishes, mushrooms and sweet and sour sauces should be served with it.

For reference: in France, in deli supermarkets, 1 kg of ready-made foie gras costs from 70 to 500 US dollars, and in restaurants, one tiny portion of foie gras costs from 25 euros per dish. But without foie gras, the French cannot imagine New Year and Christmas - they have the same family-national dish as we have red caviar. A "correct" foie gras weighs exactly 600-700 grams (and a normal goose liver - 700-900 grams), and well-cooked foie gras will never leave the eater with a feeling of heaviness in the stomach or fat.

Foie gras is a food product made from the liver of a duck or goose that has been specially fattened. According to French law, when talking about the concept of what foie gras is, we are talking about the liver of a duck fed by force. However, outside of France, poultry is sometimes raised using breastfeeding. A pastry containing a pâté of similar meat and bacon was formerly known as "Strassbourg Pie".

Foie gras is a popular and very famous delicacy that comes from the aroma of this dish is described as rich, thin and buttery, unlike the usual duck or goose liver. This product is sold in its natural form or used as an ingredient in mousses, parfaits or pâtés, and can also be used as a garnish with other foods, such as steak.

As early as 2500 B.C. The ancient Egyptians learned what foie gras was after seeing that many birds could be force-fed and began the practice. Then a similar type of geese feeding spread from Egypt to the countries of the Mediterranean basin.

Today, France is the leading producer and consumer of duck and goose foie gras. In 2005, the country produced 18,450 tons of this product, of which 96% was produced from duck liver, the rest from goose liver.

In France, the concept of what foie gras is today is quite extensive, since this delicacy exists in various forms, legally enshrined, and includes both expensive and cheap varieties.

So, foie gras ENTIER (whole) is made from one or two whole lobes of the liver and goes on sale boiled, semi-cooked or raw.

Another variety is foie gras made from pieces of liver put together. The block of this product, fully prepared, consists of 98% natural delicacy.

If we are talking about foie gras "with pieces", it must contain at least 50% goose liver and at least 30% duck liver.

In addition, there are foie gras pate, foie gras mousse (both products must contain at least 50% goose liver or even more), goose liver parfait (75% or more foie gras) and other convenience foods (without requirements). to composition).

A fully finished product is usually sold in any glass container or in metal cans for long-term storage. Fresh foie gras is generally not available for sale except on the eve of major holidays. The frozen product is sometimes sold in large supermarkets.

As a rule, French dishes with this product are cooked on low heat, since the fat contained in it melts very quickly. American and other recipes usually call for hot foie gras rather than warm or cold.

In Hungary, it is traditionally fried on which is then poured over the finished product and left to cool. This dish is also eaten warm. In other parts of the world, foie gras is used in dishes such as rolls, pasta fillers, or served on a steak as a side dish.

As already mentioned above, given the characteristics of what foie gras is, the traditional method of its preparation is low-temperature methods. This delicacy is also often served seasoned with truffles and other delicacy mushrooms. Fans will appreciate accompanying it with brandy or cognac.

Foie gras is a fairly well-known delicacy that can be seen on the tables of the secular elite and celebrities. The dish is distinguished by a refined aftertaste, delicate texture and delicate aroma. Many housewives ask questions about what foie gras is and how to cook it correctly.

Foie gras is translated from French as fatty liver. This is a popular French delicacy. Foie gras is prepared in a special way from the liver of a goose or duck. The bird is fattened in a special violent way, including in its diet a large amount of protein, fats, vitamins. Geese are fed and restricted in movement, receiving a liver with 45% fat.

In cooking, foie gras is divided into 3 types:

Raw. Used as a base for most culinary dishes. The raw liver is light yellow in color, covered with a shiny glossy shell.
Semi-finished. This is pasteurized foie gras, which is cooked at a temperature of 100 degrees. The consistency is compacted, porosity and excess liquid disappear. The color changes to light brown with dark veins.
Canned. It cooks for a long time under the influence of high temperatures. The tender liver turns brown, streaks of blood and fat are absent.

Foie gras is consumed in many European and Asian countries. Traditionally, the dish is served cold before salads and appetizers. Topped with dry white wine.

Classic goose liver recipe

Goose liver foie gras is a gourmet dish that has a mild taste. The dish will take center stage on your holiday table. A culinary masterpiece will be appreciated even by the most fastidious gourmets.

Ingredients:

goose liver - 130 g;
fresh cream - 80 g;
rice - 45 g;
pineapple - 25 g;
walnuts - 45 g;
olive oil - 35 g;
salt and spices to taste.

Cooking:

Rinse the liver under running warm water, wipe with paper towels. Place in bowl and top with cream. Place the container in a dark place for 3-4 hours.
Divide the liver into 2 equal parts. Tap lightly. Rub the liver on all sides with salt and spices.
Heat the frying pan over high heat. Put the liver on it and fry for 1.5 - 2.5 minutes. Oil is not recommended.
Rinse the rice, put it in a saucepan and cover with cold water. Boil 11 - 14 minutes. Drain liquid, cool.
Peel the walnuts from the shell, grind in a blender to a powdery mass.
Free the pineapple from the skin, cut into small thin sticks.
Place cooled rice in a greased skillet. Add nuts and pineapple. Fry, stirring gently, 8-13 minutes.
Put the liver in the center of a wide dish, arrange the rice nicely around the edges.

The dish can be garnished with lemon wedges or cranberries. Served with fruit sauces and berry fruit drinks.

Homemade chicken liver foie gras

Not everyone can go to France and taste a delicacy in the best traditional restaurant. But every hostess can cook foie gras at home and surprise her family. The most delicate pate can be added to the menu of children and the elderly.

Ingredients:

chicken breast - 260 g;
chicken liver - 460 g;
carrots - 1 piece;
onion - 1 piece;
butter cow butter - 65 g;
cheese - 85 g;
eggs - 3 pieces;
fresh cream - 130 g;
sour cream 4 tablespoons;
salt - 1 teaspoon;
sugar - 1 teaspoon:
pepper to taste.

Cooking:

Rinse the chicken breast under running warm water, cut into large pieces.
Soak the liver in cold water for 33-36 minutes, chop into thin sticks.
Rinse carrots under cold water, peel, chop into thick rings.
Free the onion from the husk, cut into squares or slices.
Place the breast, liver, onion and carrot in a deep saucepan, add oil and spices. Simmer 42 - 44 minutes. Stir gently every 4 to 6 minutes.
Cool the meat and vegetables, beat them with a blender.
Mix cream and sour cream with eggs. Pour the mixture over the meat and vegetables. Put in grated cheese. Whisk with a blender.
Cover a baking sheet with craft paper, drop the pate on it. Place in the oven, which is heated to a temperature of 170 - 190 degrees, for 36 - 38 minutes.
Remove the finished dish from the oven, place in a dark, cool place until it cools completely.

Foie gras is served with mushroom or apple sauce. The pate can be garnished with basil or cilantro leaves.

Cooking duck liver foie gras

Foie gras symbolizes luxury and sophistication. A dish of duck liver will surprise guests with a homogeneous texture and delicate structure. When cooking, it is recommended to use the liver of a wild duck, it gives the dish an additional spicy flavor.

Ingredients:

duck liver - 280 g;
green grapes - 120 g;
olive oil - 45 g;
salt and spices to taste.

Cooking:

Rinse the duck liver under running warm water, cut into large pieces. Remove all veins and seals.
Put the liver pieces on a greased frying pan, add 0.5 cups of water, spices and simmer under a closed lid for 8 - 13 minutes.
Wash the grapes in warm water, remove the seeds, cut each berry into 4 parts.
Pour out excess liquid from the pan, add oil and pour grapes on the liver. Fry for 1-2 minutes.

Serve with tomato sauce and sparkling wine. You can experiment and supplement the serving with vanilla or caramel jelly.

Fried foie gras recipe

This is one of the variations of the dish, which is high in calories. The incomparable taste of the liver is ideally combined with mulled wine or cider.

Ingredients:

goose liver - 460 g;
leaf lettuce - 120 g;
vegetable oil - 25 g;
salt and spices to taste.

Cooking:

Soak the liver in warm water for 24-27 minutes. Rinse, remove excess liquid with paper towels. Cut the liver into large pieces, wiping each with salt and pepper.
Drop oil onto a hot frying pan. Lay out the pieces of the liver, fry on all sides for 1 - 3 minutes.
Preheat the oven to a temperature of 185 degrees.
Drizzle oil into a baking dish and discard the liver. Place the mold in the oven for 25 - 31 minutes.
Rinse lettuce leaves in clean water, dry.
Arrange lettuce leaves on a wide glass dish. Dump the cooked liver on top. You can decorate foie gras with rowan berries, apple slices.

The dish can be supplemented with sour cream and cheese sauce and onion rings.

What sauces are suitable for foie gras?

Foie gras is traditionally served with sauce. There are many variations of sauces. Fans of spicy spicy cuisine complement the dish with garlic and tomato sauces. Connoisseurs of the classics prefer cheese and sour cream sauces. Experimenters and bold people use foie gras with caramel, vanilla sauces. Vegetable, fruit and berry sauces are ideal for the liver.

berry sauce

The tart taste of blackcurrant blends perfectly with the tenderness of the liver.

Ingredients:

blackcurrant - 55 g;
red currant - 55 g;
cream - 1 teaspoon.

Cooking:

Rinse the berries thoroughly under a stream of cool water, remove the stalks. Grind in a blender to a mushy mass.
Pour the cream into the berry mixture and mix thoroughly.
If the sauce is too thin, add a pinch of starch to it.

The sauce is served in a separate rosette, which is placed on the edge of the plate.

Cheese sauce

The sauce goes well with meat and fish dishes.

Ingredients:

hard cheese - 90 g;
fresh cream - 90 g;
cow's milk - 23 g;
mustard - 1 tablespoon;
salt and spices to taste.

Cooking:

Ingredients:

tomatoes - 2 pieces;
garlic - 5 cloves;
salt and spices to taste.

Cooking:

Place the tomatoes in boiling water for 12-14 seconds. After that, immediately dip them into ice water. Make side cuts on the fruit, remove the peel and seeds.
Free the garlic from the husk.
Put the tomato pulp, garlic and spices in a blender. Stir until a mushy mass is obtained.

The sauce goes well with foie gras and other liver dishes.

Foie gras is a gourmet dish served in the best restaurants in the world. You can cook it at home, you just need to strictly follow the recipe. The food will surprise and delight guests, decorating the festive celebration.m