If you have any leftover raw foie gras, from cutting escalopes or making terrine try this butter. It makes great crostini, sandwiches, and pasta sauce, or add it at the last minute to enrich a pan sauce.
My dear friend Rosada Hayes is one of the most gifted and creative chefs I know, when we lived in London together she made many different versions of this paté. The last time I visited her she made a delicious version with Brazil nuts and served it with fresh Turkish bread. It works well made with walnuts or almonds too.
