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Recipe: Tips for serving foie gras entier

The perfect way to prepare the unctuous liver of a perfectly groomed goose.

By Rebecca Koffman

Published July 25, 2000 6:48PM (EDT)

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Chill the lobe for several hours before serving.

Run the blade of a knife under hot water and slice the foie gras immediately after it comes out of the refrigerator.

Thin slices are imperative.

Let the foie gras sit for 15 minutes after slicing.

Serve on chilled plates accompanied by a bottle of the finest champagne.

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By Rebecca Koffman

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