Manufactures include flour, dried plums, pï¿½ de foie gras and other delicacies, hardware, manures, brooms, drugs, woven goods tiles.
One Foie Tristan was composed in England in the last years of the 12th century.
To these must be added the fattening of geese for Strassburg's celebrated pâtés de foie gras, which forms a useful source of income to the poorer classes.
THE BILL Starters range from £ 4.50 for a shellfish bisque to £ 12.80 for a terrine of foie gras.
confit of duck, foie gras, melons, plums and soft fruit are all produced locally.
Only one dish didn't work - a tranche of seared foie gras which lacked texture.
Traditional French dishes abound including foie gras, frog's legs and roast chicken.
X Y Z A " Ah, but Cristina doesn't eat foie gras!
Let's hope that these future chefs refuse to serve foie gras once they have learned how it is produced.
The three course lunch dishes vary from roast red leg partridge to pan fried foie gras.
Goose and duck farms produce foie gras, which is then sold fresh or made into pate and terrines.
foie gras with ginger and brioche, smoked salmon with creamed leeks and sesame and roquefort biscuits.
foie gras with brioche and roasted spiced plum was really good - cooked to perfection.
Best dish: black pudding with pan-fried foie gras.
This was quite the best foie gras I think I've ever had.
foie gras terrine and brioche.
foie gras production.
foie gras industry.
foie gras pate that was fantastically smooth and richly flavored.
Top each tenderloin with 60g of foie gras mousse, then with a slice of foie gras mousse, then with a slice of foie gras, and finally with sliced truffle.
foie gras butter ).
Fixed-price, six-course " tasting " menu changes daily; sample roulade of duck foie gras and ham hock with pickled red cabbage.
Gourmet food store offers fresh pate de foie gras, goose foie gras.
One of the special dishes of the day last spring was roast guinea fowl on bed of spinach with a topping of foie gras.
medallions of veal filet with fresh foie.
My foie gras and chicken liver parfait to start however was a fluffy as a cloud.
Parmesan risotto & veal milanese sit alongside foie gras with orange, & rack of lamb with pommes purÃ©e.
Parmesan (cheese)rmesan risotto & veal milanese sit alongside foie gras with orange, & rack of lamb with pommes purÃ©e.
The Reverend Sydney Smith defined his idea of heaven as ` ` eating pate de foie gras to the sound of trumpets ' ' .
seared foie GRAS which lacked texture.
terrine of foie GRAS, whose texture is livened with confit rabbit.
There's a neatly made terrine of foie gras, whose texture is livened with confit rabbit.
A classic patÃ© and chutney or foie gras terrine and brioche.
My course was foie GRAS terrine, which was rich and decadent.
A stinginess with ingredients also marked a rough-textured duck terrine with a tiny nugget of foie gras at its core.
vinaigrette salad and foie gras at 85 francs.
Manufactures include flour, dried plums, pÃ¯¿½ de foie gras and other delicacies, hardware, manures, brooms, drugs, woven goods tiles.
To these must be added the fattening of geese for Strassburg's celebrated pÃ¢tÃ©s de foie gras, which forms a useful source of income to the poorer classes.
Add in the foie gras and sear on both sides for about 30 seconds or just until a crisp outer crust forms.
Service and food are first-rate, with both the foie gras and steak tartare prepared to perfection.
There 's a neatly made terrine of foie gras, whose texture is livened with confit rabbit.
My course was foie gras terrine, which was rich and decadent.
Choosing from the A la Carte section I started with the Quail with a vinaigrette salad and foie gras at 85 francs.
Southwestern French cuisine features foie gras and porcini (a type of mushroom).
Cassoulet and pate de foie gras hail from this area.
Classic Beef Wellington has only four components: beef tenderloin, mushroom duxelles, foie gras and puff pastry.
Spread the pâté de foie gras evenly over the exterior of the meat, including both ends.
Babbo has an extensive wine list and lively bar and features homemade pasta, foie gras ravioli, whole grilled branzino with radicchio and pancetta, and an impressive grilled rib eye for two.
Appetizer highlights include butter poached kona lobster and the signature soup and sandwich--chilled tomato soup with a grilled mozzarella, foie gras and kalua pig sandwich.
Poached eggs are paired with champignons mushrooms and a foie gras sauce, salmon comes served house-cured with a fennel and onion salad.
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