Recipe for escalope of foie gras pan-fried in white wine - Brive Tourisme
Treat yourself to this recipe for pan-fried foie gras, 100% Gaillarde cuisine from the south-west, which can be served as a starter or main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brive-tourisme.com.
Ingredients
- Foie gras
- Graisse de canard
- 1 verre de vin blanc moelleux
- Raisin blanc
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