[Sca-cooks] foie gras, was Ambergris

Suey lordhunt at gmail.com
Fri Jun 1 14:53:25 PDT 2012

Sharon Palmer wrote:

> Rumpolt doesn't use the term foie gras, but has a
> recipe for fattened goose liver.
> Gan?  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.
Would morteruelo be qualified as foie gras as it is a  liver sauce?

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