Archived posting to the Leica Users Group, 2008/12/18

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Subject: [Leica] PAW 50 : Phx - Foie Gras
From: lug at (Steve Unsworth)
Date: Thu Dec 18 11:47:30 2008

I was in Castelnaudary last summer during the 'Fete du Cassuolet". Highly
recommended. Not exactly cassoulet weather by the Canal du Midi, but a very
enjoyable evening - with lots of rose at 2 Euros a glass drunk late into the
night - and ok, if not spectacular, cassoulet.


On 17/12/08 22:22, "Jerry Lehrer" <> wrote:

> Phillippe,
> By saying "have 7 skins", do you mean that I must have a crust formed
> and folded under 6 times before the
> final crust is formed ??   Hmm,  I've only done it two or three times,
> but I will try for more.
> Jerry
> Philippe AMARD wrote:
>> Thanks for commeting Aram
>> By the Appelation contr?l?e definition, we're here with a 'Bloc', i.e.
>> the liver hasn't been minced, is complete but the bitter parts.
>> Enjoy the cassoulet - remember you have to have 7 skins before  you
>> can call it Cassoulet.
>> Thanks again
>> Philippe
>> Jerry Lehrer wrote:
>>> Philippe,
>>> Superb and mouth watering photos.
>>> However, I should clarify that what I see being made is PATE de Fois
>>> Gras.   Fois Gras is merely the fattened liver
>>> of the goose.  It is used to make the delicious pate.
>>> I try to make it every year for New Years Eve celebration.  My
>>> daughters and my cats go insane when the dish is
>>> presented.
>>> This year I will make a Cassoulet instead
>>> I sincerely doubt if my cardiologist would approve of either dish.
>>> Jerry
>>> Philippe AMARD wrote:
>>>> As I know LRflexers and LUGgers alike enjoy cooking and sharing
>>>> recipes, this week's PAW might be of some interest for curious minds
>>>> and gourmets who have never seen Foie Gras being made, or made some
>>>> themselves.
>>>> The PAW is in fact a 10 snaps album, meant to mark a nice Saturday
>>>> afternoon spent with friends around Foie Gras, and to be found and
>>>> opened from here :.
>>>> C&C welcome.
>>>> Secrets of the trade could also be shared if I get permission from
>>>> Eric, Alice and Marie whom I thank so much for their dedication to
>>>> my putting on weight.
>>>> Bien cordialement de Metz
>>>> Phx

Replies: Reply from michiel.fokkema at (Michiel ([Leica] PAW 50 : Phx - Foie Gras)
Reply from philippe.amard at (Philippe AMARD) ([Leica] PAW 50 : Phx - Foie Gras)
Reply from sethrosner at (Seth Rosner) ([Leica] PAW 50 : Phx - Foie Gras - now, cassoulet)
In reply to: Message from glehrer at (Jerry Lehrer) ([Leica] PAW 50 : Phx - Foie Gras)