The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!
If the foie gras is not deveined, simply remove the most obvious veins once the liver is sliced. Then by passing to the frying pan, the veins will
decrease in size (like a black pudding skin in a frying pan!).