Wellll... I love it (not much for regular liver, but I do enjoy a good country pate') It's very expensive, and very rich in flavor. It can be purchased in smallish quantities, vac sealed and raw, so that you can sear it quickly -that goes well with a tartish berry or fruit sauce- or you can get the larger whole ones poached in wine (usually Sauternes) and eat it cold, which is how I prefer it. It's much cheaper in France, in the Toulouse area which is where I first had any quantity of it (rather than just a sliver or two in a fancy restaurant dish), back when Richard was being sent there for business fairly frequently. In the US, the only place I've found it consistently is at Wegman's.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2005-10-14 12:46 pm (UTC)It's very expensive, and very rich in flavor. It can be purchased in smallish quantities, vac sealed and raw, so that you can sear it quickly -that goes well with a tartish berry or fruit sauce- or you can get the larger whole ones poached in wine (usually Sauternes) and eat it cold, which is how I prefer it.
It's much cheaper in France, in the Toulouse area which is where I first had any quantity of it (rather than just a sliver or two in a fancy restaurant dish), back when Richard was being sent there for business fairly frequently.
In the US, the only place I've found it consistently is at Wegman's.