Cost Breakdown

Critical Success Points

• • Lightly prick the skin of the white sausage before cooking to prevent it from bursting.
• • Baste the sausage regularly with butter during cooking.
• • Reduce the cognac and Madeira before adding the broth to concentrate flavors.
• • Gently melt the foie gras to achieve a silky sauce.

Safety Warnings

• • Beware of alcohol vapors when reducing the cognac; keep the flame under control.
• • Handle hot foie gras carefully to avoid burns.
• • Do not let the sauce boil vigorously to prevent it from separating.