Foie gras is a delicious and dietary product that contains many vitamins and beneficial trace elements. Dishes with foie gras are very nutritious and have a deep flavor.
One of the finest dishes with foie gras is known as Puah-bor. To prepare it, the goose must have been fed a special meal - with a mixture of nuts and flour of barley or a mixture of crushed barley and chopped figs.
Fashion for the preparation of Puah-border started in France during the Middle Ages and has not stopped yet. During the preparation of Puah-bor, remove all blood vessels, for the dish to look good.
The easiest way to make this exquisite French cuisine is as follows: goose liver is cleaned, then stewed with salt and spices with melted goose fat.
Another variant of this specialty to stew with honey and milk, and then be cut with a warmed knife in slices with a thickness of 1 inch.
There is another recipe for Puah-bor. Liver is cut slightly in several places and poke- in a little beef mince and little truffles. Fry or stew in melted goose fat, and when cool, cut into slices. Puah-bor is served with soft bread.
Foie gras is cooked with wine. Liver is salted and sprinkled with pepper, put it in a baking dish and pour the mixture in two parts red wine and some cognac. After 24 hours, put the marinated meat to bake in a water bath in the oven and cover tightly with aluminum foil.
Foie gras may simply be sealed in aluminum foil, to which one adds a slice of fig or a grape vine and a little goose fat.
Add a little salt, white pepper and a few drops of red wine. Liver is wrapped in foil, then punctured in several places with a fork and bake for about half an hour.
Foie gras is served with mashed potatoes or cooked with rice and can be served in combination with fresh sliced fruit.
