Chef-Instructor
Culinary School Topics
Showing posts with label
appetizers
.
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Showing posts with label
appetizers
.
Show all posts
Thursday, December 11, 2008
Foie Gras and Caviar
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Foie Gras: the enlarged liver of a duck or goose Specialty of Alsace and Perigord (France) Two Lobes: split, de-vein Always take care to not...
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