foie gras造句
1. The Dordogne region's gastronomic specialities include truffles and foie gras.
2. Pate de foie gras to the sound of trumpets?
3. This creation cost 2s. 6d., the foie gras 4s.
4. Next, you will sample a Duo of Foie Gras.
5. One is raised primarily for the purpose of foie gras, the succulent swollen liver of the goose.
6. Foie gras is graded by the size, color, and firmness of the liver.
7. Next enjoy foie gras and sweetbreads, followed by a selection of sumptuous cheeses.
8. There was foie gras and lobster-but also fine roast lamb with apple pie.
9. Place the sauteed foie gras immediately on greens and drizzle the blackberry vinaigrette over.
10. Domestic foie gras production was started in upstate New York, where the industry is still flourishing.
11. He orders ravioli with foie gras and white truffle shavings.
12. And, true, the foie gras was superb -- buttery, silky, fleshy -- just as it should be.
13. Seared foie gras – raspberry, mustard, arugula.
14. Foie Gras is a recipe based on the fatty liver of a goose or duck.
15. Researchers found that mice fed on foie gras started growing amyloid proteins in various organs.
16. Quail and Foie Gras Lollipops with Leek and wild Mushroom Cannelloni.
17. The foie gras, sourdough and olive Pugliese breads from San Francisco did not arrive until Tuesday.
18. Mongfish Foie Gras and Truffle White Fish Caviar with Potato and Celery Root Salad.
19. All right, two foie gras, one tartare, two bisque and a goat cheese.
20. The event menu included guinea fowl stuffed with foie gras, coquilles Saint Jacques and the region's famed green spring asparagus.
21. Perhaps lack of guilt, rather than lots of wine and foie gras, accounts for most of the difference.
22. A more elegant and courtly preparation was quail in aspic, often served with foie gras or truMes.
23. Medical researchers have found a low incidence of coronary heart disease in Toulouse, the capital of foie gras.
24. Of his dishes, they recommended lobster with coriander, loup de mer, and pigeon with foie gras and truffles.
25. All the way at the other end of the platter sat a lovely foie gras terrine on a toast point.
26. Many people are concerned about the use of force - feeding in the production of foie gras.
27. Wylie Dufresne, at wd-50, in New York, invented deep-fried hollandaise, foie gras tied into a knot, and instant tofu noodles.
28. The chef is Malagasy, though the dishes are modern French fusion, and we feasted on foie gras ravioli, zebu steaks in wine sauce (zebu is the local beef), ham, lamb and calamari.
29. Superb with food, this Pinot Gris comes into its own with terrines, foie gras, smoked fish, fish in sauce (notably salmon), and white meats.
30. Japanese Scallops à la Plancha , Green Lentils and Wild Watercress in Foie Gras Emulsion.
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