Puff pastry of foie gras with a fresh fig marmelade macerated in sweet white wine

[French jurist]

Indeed they sell terrine molds here, either of ceramic (a bit ovoid) or of a rectangular shaped (metal).

I've cooked quite a few terrines here (using the feet of a veal to make the gelatin) using many different parts including a beef tail.
I've never done terrine of higado though.

That could be my next one actually!

 

[BROOKLYN]

U should just open your own little secret bistro! BISTRO JURIST

 

[Celia]

I checked on Discovirtual.com.ar and it shows that they still have stock of your foie gras...although their computers are not always up to date!

 

[katti]

French, why don't you just invite us over to eat this at your place? Looks like you'v got it all under control. And seems a lot easier to me... Looks delicious!!!

 

[Boudica]

Délicieux, cela me fait venir l'eau à la bouche!!!

I now know the fate of the coveted tin of foie grae that my boss brought back from France, which is now mine! I look at it and smile sometimes... now I know Disco has foie grae, I can maybe let go and open it... Thanks for the recipe!