Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 43

Foies, or pâtés de foies gras are made with geese-livers, fresh fat pork, truffles, ham, fines herbes, and spices.

They are always served cold as a relevé or entrée, but most generally they are used for lunch or supper.