Thursday, December 11, 2008

Foie Gras and Caviar

Foie Gras: the enlarged liver of a duck or goose
Specialty of Alsace and Perigord (France)
  • Two Lobes: split, de-vein
  • Always take care to not over-cook; will melt away
  • Grades A, B or C based on condition (blemishes) and size
  • Process originated 2500 BC by the Egyptians
  • Perfected in the 1800's by the French

Caviar: True caviar is the roe (eggs) of sturgeon: available in three categories based on size and color:

  • Beluga: most expensive from largest fish (can weigh up to 1800 lbs)
  • Osetra: considered by many to be the best quality: medium sized, golden yeloow to brown in color
  • Sevruga: smallest
  • Pressed: smaller and broken eggs are drained and pressed to a jam-like, spreadable consistency
  • Malassol: "Lightly salted"
  • Commonly served accompanied by minced onions, chopped hard cooked eggs (whites and yolks seperate), lemon, sour cream or creme fraiche, buttered toasts, blini, brioche

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