foie gras (#281)(an instance of caviar made by Calkins)You see roasted foie gras about the size of a large man's fist, sliced into quarter-inch slabs. This goose liver was enlarged by force feeding, and probably amounted to a fourth of the weight of the unhappy bird before it was butchered. It is marbled with hard fat and beige in color. You smell the savory aroma of fatted goose liver. You eat a slice of the roasted foie gras. It is incredibly rich, with a savory flavor of liver. It literally melts like butter in your mouth. Go to location of this object, smorgasbord. |