Now that we are able to make hot foie gras without veins, we have gone about shaping the foie gras base for ideal cooking. In our most recent attempts, we formed shapes similar to that of traditional sliced and seared foie gras. The foie gras caramelizes nicely, and the interior remains molten. Future exploits may take us to making a foie gras hot dog and deep-fried foie gras croutons without a breading.
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