Foie Gras au Torchon Recipe
A creamy and decadent French classic, perfect for an indulgent appetizer! 🍞✨

Ingredients
• 1 foie gras lobe (1lb/450g)
• 1/4 cup (60ml) brandy
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Instructions
1. Clean the foie gras, removing any veins.
2. Season with salt, white pepper, and brandy, then shape into a log.
3. Wrap tightly in cheesecloth and refrigerate overnight.
4. Poach the wrapped foie gras in simmering water for 20 minutes.
5. Chill completely before slicing and serving with toast.