from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The fattened liver of geese or ducks, used for gourmet cooking.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a pate made from goose liver (marinated in Cognac) and truffles
There were a couple of brace of cold woodcock, a pheasant, a pate de foie gras pie with a group of ancient and cobwebby bottles.
I let the oysters slide down my throat, the foie gras poêlé deliquesce onto my tongue.
Took his pigs 'livers, too, and worked 'em up into a genuine Strasburg pate de foie gras that made the wild geese honk when they flew over his packing-house.