Ideas

I've been thinking of an edible medium for a foie gras hors d'ouvres. One thing I came up with was a foie gras tart. Problem is, how do I get the FG custardy, or acqueous enough to pipe into a tart shell. Another thing I thought of was a sort of FG wellington, with a seared scallop of FG encased in puff pastry. Still tinkering....