Europe Forums

Post New Topic

Recent Activity

  • How do you plan your trips?
  • Please help us learn by participating in a brief survey.
View all Europe activity »
  1. 1 Sundays in Puglia
  2. 2 Trip Report Azores
  3. 3 Trip Report Houses, Gardens & Walking in England
  4. 4 What's the biggest mistake you made on a European trip?
  5. 5 question on Barcelona itinerary
  6. 6 London GTG in June, Anyone?
  7. 7 Prague
  8. 8 San Francisco retirees would like to move to Paris for a year- crazy idea?
  9. 9 2 Months in Sicily
  10. 10 Planning a solo trip mostly to France, advice please!
  11. 11 What tips can you give about packing?
  12. 12 Sim Card Options
  13. 13 Lake Geneva / Great St Bernard Pass / Milan / Naples
  14. 14 Amsterdam hotels during summer
  15. 15 Cotswolds cottage ideas
  16. 16 Madrid, Barcelona and .....
  17. 17 Splitting 11 days between Amsterdam and Dubrovnik
  18. 18 Como Bus to Bellagio
  19. 19 Train in Switzerland from Basel to Zermatt to Zurich
  20. 20 Experience with Earthbound Tours
  21. 21 Greek Islands (small)
  22. 22 Taking a high speed train from Rome, Italy to Venice, Italy for a day trip.
  23. 23 Scotland in 7 Days
  24. 24 Booking trains in Europe (Venice to Chur)
  25. 25 Climbing Ben Nevis in June
View next 25 » Back to the top

Canned Foie Gras Recipe

Jump to last reply

I bought some canned foie gras in Paris in January and I still have a couple cans left. I need help/suggestions on how to serve it.

The last two times I served it at a dinner party (opened the can and plopped it on a saucer), hardly anyone touched it because it looked like cat food.

At restaurants, I especially enjoy the pate de foie gras that is served in a ramekin accompanied by some dark bread/toasts.

Does anyone know how to convert the canned foie gras into the delicious pate in a ramekin?

P/S> Is there an expiration date for canned foie gras?

29 Replies |Back to top

Sign in to comment.

Advertisement