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The most prized and,perhaps,the most famous ingredient for p t s and terrines in classical cuisine is foie gras (fwah grah).This French term means fat liver. Foie gras is the fatted liver of specially fed varieties of ducks and geese. Until recently, only canned or processed foie gras products were available in the United States. Now, however, the breed of duck that is raised to produce foie gras (called the mullard or moulard,a cross between the muscovy and white pekin ducks) is grown on American farms. Consequently, fresh, raw duck foie gras is now sold in this country. Its availability has created a great deal of enthusiasm among American cooks in spite of its high price. The special feeding of the ducks makes the livers very large,more than 1 lb (500 g) as a rule, with a high fat content. A good-quality fresh foie gras is a pale yellowish-tan color with a smooth, velvety texture, almost the feel of butter.The liver has two lobes, one large and one small. It is important to be aware that foie gras consists mostly of fat. Indeed, the rich avor of the fat is the whole reason that foie gras is so highly prized. Any fat that cooks out during preparation is carefully saved and used for another purpose.Those who must avoid fats,especially animal fats,should probably steer clear of this delicacy.For the rest of us,the high price of foie gras helps protect our health by making overindulgence unlikely. There are usually two grades of domestic duck foie gras.The A grade is larger, usually 11 4 lb (600 g) or more,with relatively few blemishes and blood spots.The B grade is smaller and has more blood spots and veins.

caveat of this hypothesis is, however, that it assumes that all risks are eventually fed through a bank s P&L and are, therefore, reflected in the earnings distribution. Vis- -vis the (economic) return distribution, macroeconomic risks may only show up with a large time difference. 385Of course, extrapolating a one-day VaR to one year assumes that an institution will not take any intervening steps if it incurs large losses. 386For example, Garside (1998), p. 24, shows the difference between the economic capital requirement of the two approaches basically diminishes to below 10% when the confidence level is chosen high enough (i.e., higher than 99.95%).

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1. Peel and trim the bottom of the asparagus stalks (see p. 516). 2. Cook the asparagus in boiling, salted water until just tender. Drain, cool in cold water, and drain again. 3. Cut the asparagus into pieces about 11 2 inches (4 cm) long. 4. Heat the olive oil in a saut pan over moderate heat. 5. Add the shallots and garlic. Cook until tender and lightly browned. 6. Add the beans to the pan. Toss over heat until the beans are hot. 7. Add the asparagus and herbs. Heat another minute or two, until the asparagus is hot. 8. Add salt to taste.

After reading this chapter, you should be able to 1. Describe three basic categories of soups. 2. Identify standard appetizer and main course portion sizes for soups. 3. State the procedures for holding soups for service and for serving soups at the proper temperatures. 4. Prepare clari ed consomm . 5. Prepare vegetable soups and other clear soups. 6. Prepare cream soups. 7. Prepare pur e soups. 8. Prepare bisques, chowders, specialty soups, and national soups.

hen I first saw Access in July 1992, I was instantly sold on this new-generation database management and access tool. I ve spent the last 15 years using Access virtually every day. In fact, I eat, breathe, live, and sleep Access!

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If you have Microsoft Office installed, you might also have Explorer bars named Research and Discuss. If your work involves research, the Research pane will give you quick access to online research services such as LexisNexis, Ovid, and many others. To learn move, visit http:// office.microsoft.com/marketplace and click on Reference under Browse Office Marketplace Services. Or search that same site for Research services. Web discussions allow you to participate in online discussions. These aren t random chats. Rather Web discussions are specifically about allowing people to collaborate on large projects. For more information, display the Discussion bar, and click the Help (blue circled question mark button) at the right side of the bar.

T2(1) = ;

1. Select three 11 2-qt (11 2-L) souf dishes (4 portions each) or two 2-qt (2-L) dishes (6 portions each). Butter the insides of the dishes well. Sprinkle with cheese or crumbs so that the bottom and sides are completely coated. 2. Make a white roux with the butter and our. Cook the roux a few minutes. 3. Beat in the hot milk. Bring to a boil, while stirring. Cool and stir until very thick and smooth. 4. Remove from the heat. Stir in the salt, pepper, cayenne, and nutmeg.

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