en http://frenchtouch.zlio.com/ Sat, 15 Dec 2007 00:20:09 GMT Sat, 15 Dec 2007 00:20:09 GMT http://frenchtouch.zlio.com/p/Duck-Cassoulet-FREE-SHIPPING/4558280 Mon, 05 Mar 2007 11:10:31 GMT This exquisite Cassoulet tastes just like the traditional Cassoulet Toulousain made in France. It is a slow cooked bean casserole made with pork and duck sausages and melt in your mouth duck confit. Attractively packaged in an old fashionable glass jar, this cassoulet just needs to be heated up and served. Makes a great last minute party meal. Net weight: 30 oz. Serves up to 2-3 people.

Duck Cassoulet - FREE SHIPPING]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Duck-Cassoulet-FREE-SHIPPING/4558280 http://frenchtouch.zlio.com/p/Elevages-Perigord-French-Cassoulet-in-Glass-jar-with-duck-confit-and-sausage-Product-of-Canada-850-gr-30-oz-glass-jar-serves-2/3756592 Mon, 05 Mar 2007 11:10:17 GMT What bouillabaisse is to Marseille, cassoulet is to the Southwest of France: the subject of endless and spirited debate. Everyone agrees about the foundation, white beans cooked with fat, garlic, and herbs; this base gives the beloved dish its smooth texture and rich, creamy flavor. But the meats used to garnish the dish vary by region. In Toulouse, preserved goose or duck (confit d'oie ou de canard), mutton, and Toulouse sausage are essential ingredients; in Castelnaudary, pork and goose are the meats of choice; and in Carcassonne, mutton and partridge are de rigeur. Whatever the ingredients (these and other variations work equally well, to our mind), a homemade cassoulet is a labor of love, and many hours (Julia Child recommends two to three days!). If you are pressed for time, you will be pleased to discover this ready-made version from Elevages de Périgord. Produced in Canada (the French don't have the right to export pork to the U.S. these days), this cassoulet contains two pieces of duck confit and two sausages per jar. Just warm it in the oven or stovetop and enjoy.

Elevages Perigord French Cassoulet in Glass jar with duck confit and sausage Product of Canada 850 gr 30 oz glass jar serves 2]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Elevages-Perigord-French-Cassoulet-in-Glass-jar-with-duck-confit-and-sausage-Product-of-Canada-850-gr-30-oz-glass-jar-serves-2/3756592 http://frenchtouch.zlio.com/p/Cassoulet-by-Rougie-14-8-oz/3978021 Mon, 05 Mar 2007 11:10:03 GMT Cassoulet is a dish that inspires almost religious fervor. One French writer famously characterized the three principal types of cassoulet as the Trinity, with the 'Father' being cassoulet from Castelnaudary (pork plus maybe some goose), the 'Son' being that from Carcassone (leg of mutton and, in shooting season, partridge), and the 'Holy Ghost' that from Toulouse (Toulouse sausage, mutton, and duck or goose).

Cassoulet by Rougie 14.8 oz]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Cassoulet-by-Rougie-14-8-oz/3978021 http://frenchtouch.zlio.com/p/Real-Stew-300-Recipes-for-Authentic-Home-Cooked-Cassoulet-Gumbo-Chili-Curry-Minestrone-Bouillabaise-Stroganoff-Goulash-Chowder-and-Much-More/3756595 Mon, 05 Mar 2007 11:07:08 GMT In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries.

Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Real-Stew-300-Recipes-for-Authentic-Home-Cooked-Cassoulet-Gumbo-Chili-Curry-Minestrone-Bouillabaise-Stroganoff-Goulash-Chowder-and-Much-More/3756595 http://frenchtouch.zlio.com/p/Le-Livre-du-foie-gras/4126253 Mon, 05 Mar 2007 11:06:14 GMT

Le Livre du foie gras]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Le-Livre-du-foie-gras/4126253 http://frenchtouch.zlio.com/p/Laguiole-Foie-Gras-Cutting-and-serving-set-in-gift-basket-7-piece-set/3541977 Mon, 05 Mar 2007 11:06:00 GMT Monsieur Pierre Dubost, a professional in cutlery, who was himself a cutler?s son, founded Dubost Colas Pradel in 1920. They started in a small workshop but rapidly grew under the inspiration of Jean Dubost, the founder?s son. The bumblebee that is found on all the Laguiole knives is one of the emblems of the area, signifying its reliability The blade, made of high-grade stainless steel, is stamped, then ground and then polished with over 25 different manual production stages. The Laguiole knife has been crafted in the heart of France for over 200 years.

Laguiole Foie Gras Cutting and serving set in gift basket 7 piece set]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Laguiole-Foie-Gras-Cutting-and-serving-set-in-gift-basket-7-piece-set/3541977 http://frenchtouch.zlio.com/p/Foie-Gras-A-Passion/3541986 Mon, 05 Mar 2007 11:05:36 GMT Michael A. Ginor, Andrew Coe, Mitchell Davis, Jane Ziegelman,Hardcover, English-language edition,Pages:352,Pub BY Wiley, John & Sons, Incorporated

Foie Gras: A Passion]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Foie-Gras-A-Passion/3541986 http://frenchtouch.zlio.com/p/Raw-North-American-Duck-Foie-Gras-Grade-A/4120597 Mon, 12 Feb 2007 14:41:25 GMT The Moulard duck is a hybrid cross of a female Pekin and a male Muscovy duck. The Moulard duck is corn fed several times daily in the three weeks before processing to produce an enlarged liver known as foie gras. There is a natural tendency for these migratory birds to force feed themselves before they take to flight. Our raw duck foie gras is perfect for terrines or to prepare sauteed. Net Weight: 1.5 lbs.

Raw North American Duck Foie Gras, Grade A]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Raw-North-American-Duck-Foie-Gras-Grade-A/4120597 http://frenchtouch.zlio.com/p/Whole-Lobe-Goose-Foie-Gras/3989469 Mon, 12 Feb 2007 14:41:11 GMT Luxurious and decadent. The most decadent comestible. Imported from France. Limited availability. This product ships directly from our supplier and may require up to 48 hours to ship. Orders received after 1:00 pm CST will be shipped the following business day. This product ships Monday - Thursday.

Whole Lobe Goose Foie Gras]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Whole-Lobe-Goose-Foie-Gras/3989469 http://frenchtouch.zlio.com/p/Whole-Duck-Foie-Gras-with-Armagnac-Au-Torchon-Style/3656581 Mon, 12 Feb 2007 14:40:51 GMT This seasoned and cooked whole lobe of fresh duck Foie Gras is marinated in Armagnac, then wrapped tightly to give it a round shape. Pork-Free. Many of Fabrique Delices products have been served at the White House, on the Air France Concorde and even to his Holiness John Paul II.

Whole Duck Foie Gras with Armagnac "Au Torchon Style"]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Whole-Duck-Foie-Gras-with-Armagnac-Au-Torchon-Style/3656581 http://frenchtouch.zlio.com/p/Mousse-de-Canard-au-Foie-Gras-8-Ounce-by-igourmet-com/4102777 Mon, 12 Feb 2007 14:40:38 GMT Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New Yorks Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. This mousse is made with foie gras, a delicate specialty from the south-west region of France. To develop the silkiness of this mousse, Les Trois Petits Cochons' chefs blend the foie gras with grapes and Sauternes wine.

Mousse de Canard au Foie Gras (8 Ounce) by igourmet.com]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Mousse-de-Canard-au-Foie-Gras-8-Ounce-by-igourmet-com/4102777 http://frenchtouch.zlio.com/p/Foie-Gras-French-Kisses/3978979 Mon, 12 Feb 2007 14:40:21 GMT Prunes marinated in Armagnac and filled with mousse of Foie Gras. A DArtagnan original, is one-step this side of paradise. Serving suggestions: These kisses are best when stored in the freezer and they just need about 45 minutes to 1 hour to thaw on the counter. If kept in the refrigerator, they have a ten-day life once removed from the freezer.  

Foie Gras French Kisses]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Foie-Gras-French-Kisses/3978979 http://frenchtouch.zlio.com/p/Rougie-Block-of-Goose-Foie-Gras-with-Truffles-3-5-1-oz/3731469 Mon, 12 Feb 2007 14:39:46 GMT A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foie gras have a wonderfully rich flavor and silky smooth texture, and contain the finest liver, seasonings, and port wine. Foie gras needs to be served chilled. Traditionalists enjoy it on toasted bread with a glass of Sauternes, but it's equally good on a baguette with a glass of California red. If you want to be more inventive, try foie gras in salads, and if you want to be positively trendy, try it sauted or roasted.

Rougie Block of Goose Foie Gras with Truffles 3% - 5.1 oz]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Rougie-Block-of-Goose-Foie-Gras-with-Truffles-3-5-1-oz/3731469 http://frenchtouch.zlio.com/p/Rougie-Block-of-Goose-Foie-Gras-with-3-Truffles-Pate-5-1-oz-145-gr-French-luxury-Rougie/3979124 Mon, 12 Feb 2007 14:39:23 GMT A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foies gras from Rougié, France's leading foie gras producer, have a wonderfully rich flavor and silky smooth texture, and contain the finest liver, seasonings, and port wine. Foie gras should be served chilled. Enjoy it on toasted bread with a glass of Sauternes, or on a baguette with a glass of California red.

Rougié Block of Goose Foie Gras with 3% Truffles (Paté) 5.1 oz 145 gr French luxury Rougie]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Rougie-Block-of-Goose-Foie-Gras-with-3-Truffles-Pate-5-1-oz-145-gr-French-luxury-Rougie/3979124 http://frenchtouch.zlio.com/p/Duck-Foie-Gras-Truffles-Medallion-1-lbs/3541984 Mon, 12 Feb 2007 14:39:11 GMT Product Description - Awarded "Best New Product" at the 2004 Fancy Food Show, this is a must-have for instant canapés, Wellington, and Rossini menus. Fast food has never been tastier or easier! We use 100% Duck Foie Gras, Sauternes, Black Truffles, and of course no preservatives or nitrites. This is sinfully rich and smooth, yet easy-to-use for slicing on grilled steaks, adding to a piping bag for canapes, or serving on toast with Champagne. Shelf life 4 Weeks

Duck Foie Gras - Truffles Medallion 1 lbs]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Duck-Foie-Gras-Truffles-Medallion-1-lbs/3541984 http://frenchtouch.zlio.com/p/Duck-Foie-Gras-with-Truffles-Medallion-2004-Best-New/4062667 Mon, 12 Feb 2007 14:38:55 GMT Product Description - Just awarded at the 2004 Fancy Food Show for "Best New Product". Don't miss this one! Take one today Finally, you are one-click away for instant canapés, Wellington, and Rossini menus. Fast food has never been tastier or easier! We use 100% Duck Foie Gras, Sauternes, Black Truffles, and of course all without preservatives or nitrites. It is easy-to-use for slicing on grilled steaks, adding to a piping bag for canapes, or serving on toast with Champagne. 6oz package

Duck Foie Gras with Truffles Medallion "2004 Best New "]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Duck-Foie-Gras-with-Truffles-Medallion-2004-Best-New/4062667 http://frenchtouch.zlio.com/p/Rougie-Block-of-Goose-Foie-Gras-5-1-oz/3541983 Mon, 12 Feb 2007 14:38:44 GMT Product Description - A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foie gras have a wonderfully rich flavor and silky smooth texture, and contain the finest liver, seasonings, and port wine. Foie gras needs to be served chilled. Traditionalists enjoy it on toasted bread with a glass of Sauternes, but it's equally good on a baguette with a glass of California red. If you want to be more inventive, try foie gras in salads, and if you want to be positively trendy, try it sauted or roasted

Rougie Block of Goose Foie Gras 5.1 oz]]> http://frenchtouch.zlio.com/http://frenchtouch.zlio.com/p/Rougie-Block-of-Goose-Foie-Gras-5-1-oz/3541983