Being too nice for your own good. Tips for serving foie gras entier The perfect way to prepare the unctuous liver of a perfectly groomed goose. Run the blade of a knife under hot water and slice the foie gras immediately after it comes out of the refrigerator. An archive of greatest hits.
Thin slices are imperative.
Let the foie gras sit for 15 minutes after slicing. Serve on chilled plates accompanied by a bottle of the finest champagne. Rebecca Koffman is a freelance writer living in San Francisco. Sound Off Send us a Letter to the Editor Related stories Pink ladies, pupus and rumaki The only party libations worthy of Sinatra, the Supremes and a beehive blond with thick eyeliner and a Kool cigarette, doing the twist. A succulent preparation for a lamb of any name, including Dinner.