Terrine Foie Gras
To serve unmold by dipping terrine briefly in hot water and using a hot knife cut into serving slices.
Terrine foie gras. After the 3 1 2 hours take the foie gras out the brine and dry in a cloth 1 lobe of foie gras 375ml of sweet wine. Prendre soin d utiliser une terrine de bonne grandeur par rapport à la taille du foie. Sprinkle one third of sauternes in terrine and firmly press large lobe of foie gras smooth.
When its fat entirely covers foie gras wrap terrine tightly and refrigerate for at least one day before serving. Denerve the foie gras and put it in the sweet wine salt and sugar. Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper.
Serve the foie gras terrine. Serve with french melba toast toasted brioche slices or toasted bread. S il est trop au large il aura tendance à fondre davantage.
Bien le tasser pour que sa surface soit quasiment plane.