On Wed, 04 Aug 2004 11:40:50 -0400, Kate Connally >
wrote:

>After all the talk about Hudson Vally foie gras I thought
>I'd post this recipe I found on the Hudson Valley Foie Gras
>web site. Of course, I haven't tried it yet, but I plan
>to the first chance I get. Got to get me some of that
>foie gras first. This recipe sounds really good to me.
>Yum.
>Kate

Sounds heavenly. I have toyed with the idea of rhubarb and foie gras
for a long time, but don't often get that extravagant. I might like it
with a little less sugar, but that is just me.

>
>WHOLE-BRAISED FOIE GRAS WITH RHUBARB
>
recipe snipped

Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen