From which creature do we get pate de foie gras
Foie gras popular with the diplomatic corps. Given the increased internationalization of cuisines and food supply, "foie gras" is increasingly found in hot preparations not only in the United States, but in France and elsewhere. Duck foie gras (""foie gras de canard"") has slightly lower fat content and is generally more suitable in texture to cooking at high temperature than is goose foie gras (""foie gras d'oie""), but chefs have been able to cook goose "foie gras" employing similar techniques developed for duck, albeit with more care. Raw foie gras can be roasted, sauteed, pan-seared ("poêlé") or (with care and attention), grilled.
Pâté de Foie Gras (short story) published in the September 1956 issue of "Astounding Science Fiction". It appeared in Asimov's 1957 science essay collection "Only a Trillion", in his 1968 short story collection "Asimov's Mysteries", and in "The Complete Stories, Vol. 2". It also appeared in the anthology "Where Do We Go from Here?" edited by Asimov and in "The Edge of Tomorrow". Pâté de Foie Gras (short story) Pâté de Foie Gras is a 1956 science fiction short story by American writer Isaac Asimov, originally published by "Astounding Science Fiction". Like Asimov's "The Endochronic Properties of Resublimated Thiotimoline", "Pâté de Foie Gras" is a scientific