5 foie gras rossini Recipes

foie gras, 1/4-inch thick and 2 inches in diameter, black truffles, madeira, salt and pepper, tourneed potatoes, canapes (rounds of white bread sauteed in butter), salt and black pepper, butter, chopped parsley

whole buffalo tenderloin, idaho potatoes, peeled and large diced, black truffle, minced, heavy cream, unsalted butter, salt and pepper, truffle oil, red onions , quartered lengthwise, cored, and fine julienned, oil, red wine vinegar, sugar, red wine, thyme, red wine, rosemary, bay leaf, black peppercorns, veal stock, foie gras, salt and pepper, butter, chopped thyme, chopped chives

all-purpose flour, baking powder, granulated sugar, salt, milk, milk, currants, chopped fresh thyme (preferably lemon thyme), vegetable oil, lavender jelly, center-cut beef tenderloin , cut lengthwise in quarters, roasted garlic , puree (recipe below), foie gras, salt & freshly ground black pepper, vegetable oil

sunflower oil, beef filets, salt and freshly ground pepper, fresh or frozen duck foie gras, vegetable bouquetiere , recipe follows, black truffles (not too thick ), perigueux sauce , recipe follows