|
when I'm jones'ing for some foie gras but the locals don't have it, our local cheese/gourmet shop has duck liver pate' that is great and costs less.
For a few bucks they make me an awesome sandwich of duck liver pate' on a crusty little bread roll, with a touch of sweet/sour mustard ...when I think about that, it has most of the components of loquitur's posted item: crispiness, sweetness, a bit of subtle liver & mustard bitterness, the buttery smoothness of a good, high-fat pate' or foie gras. Now it's off to lunch I go.
|