[Sca-cooks] foie gras, was Ambergris

[Sharon Palmer]

>  My current culinary luxury obsession is foie 
>gras. I can only get it here until the end of 
>the month when prohibition kicks in. Yes, I will 
>be exploring the period foie recipes at both the 
>upcoming cooks playdates (West Kingdom A&S and 
>West An Tir War).

Rumpolt doesn't use the term foie gras, but has a 
recipe for fattened goose liver.

Ganß  5.  Roasted goose liver wrapped with a 
calves caul fat/ and nicely clean roasted/ when 
you dress it/ then give a green broth under it/ 
or a brown broth/ that is not sour.  And I have 
roasted liver from a goose that the Jews in 
Bohemia fattened/ that weighed a three pounds and 
some ounces.  One can also make a pottage from 
it/ as was  previously told.

Ranvaig