[Sca-cooks] foie gras, was Ambergris

[Suey]

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?
Suey