Foie Gras Croutes
|Foie gras||4 Ounce|
|Cream/White sauce||2 Tablespoon (Or As Desired)|
|Croutes||4 Ounce (Of Fried Or Toasted Bread)|
Pound the foie gras, adding a little cream or white sauce until the right consistency is obtained.
Pass through a fine sieve, season to taste, and arrange on the croutes, using a piping bag if available.