Now that we have foie gras consommé on hand, as well as brown butter, both savory and sweet, what doors can be opened? My first thought was a soup dumpling. But how are we going to make that soup dumpling? Could we use our hot foie gras base around the foie gras consommé? Perhaps a pasta would be interesting? We could try and make foie gras mousse filled with foie gras consommé. Anyway, the growth of ideas from the simple is quite exciting. Speaking of exciting, what could we do with clarified buttermilk?
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