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Roasted Tenderloin of Beef layered with Glazed Red Onion, Fois Gras, and Roquefort; served with Horseradish New Potatoes and autumn vegetables |
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Fois Gras
French for fat (gras) liver (foie)
laden delicacies over hot coalsThe fattened liver of a goose or duck
poached in champagne, or fine poetry
Roasted Tenderloin of Beef layered with Glazed Red Onion, Fois Gras, and Roquefort; served with Horseradish New Potatoes and autumn vegetables
| A menu poem by Geoffrey Gatza Automation Corp |
