Fire Roasted Foie Gras Terrine...

After our "uber-soiree" for the financially elite crowd, dubbed as the "distinguished fellows" of Microsoft, we had some fire roasted foie gars left over with a "what-to-do" question lurking in our minds. So, before refrigerating the lobes that night, we decided to give it a touch of seasoning, and press them into a terrine mold and then left to set up overnight in the cooler. We served them the next day for a special wine luncheon. Served with some Cocoa Nib-Hazelnut Financier, Figs, Red Wine Syrup and fleur de Sel, we had a great appetizer to start the meal with.

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