Recipes

Italian focaccia made with a blend of wheat and corn flour, studded with olives, rosemary, sage, and garlic.

Lyonnaise-style veal liver quickly pan-fried in seasoned flour, served over a creamy Gruyere potato gratin with caramelized onions.

foie gras and mushroom stew with mascarpone

Seared foie gras cubes in a rich exotic mushroom and veal reduction stew, served in shallow bowls with boiled mascarpone wonton dumplings.

A savory bread pudding with seared foie gras, caramelized onions, and boudin sausage in an egg-cream custard with Parmigiano-Reggiano — rich and deeply New Orleans.

Layers of port-marinated, seared foie gras slices pressed into a terrine, chilled overnight, and served sliced with toast points, cornichons, and a reduced port wine syrup.

A seasonal bread pudding of seared foie gras, blanched fresh pumpkin, caramelized onions, and cream custard, topped with Parmesan — a remarkable fall dish.

A silky, luxurious room-temperature mousse of pureed Grade A foie gras with cognac, cream, and finely chopped black truffles, served with toast points.

Classic confectioner's fondant — sugar syrup cooked to soft-ball stage and worked on a marble slab until creamy and smooth, the base for many candy coatings.

foolproof dark chocolate fudge

for each jar

A family recipe for Fork Cookies from the Nelson Family Recipe Book.

for salad or soup

A bread recipe for FOUGASSE.

four fruit compote