Post #617720 by jokeiii on Sun, Dec 18, 2011 2:23 AM

If I had to deconstruct foie gras rumaki, I'd guess a) they used the scraps, b) semi-froze the scraps and c) started with somewhat precooked bacon.

That said, I think using curry powder would be far tougher! (almost invariably curry winds up tasting very, very dusty...unless you make your own, fresh)

Lastly, I have seen a few times a sort of angels-on-horseback/rumaki hybrid, chicken livers not being the easiest thing to find around here.