| 1. braised filet of beef stuffed with foie gras and truffles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 2. dates with foie gras |
| From My Chateau Kitchen by Anne Willan (2000) |
| 3. filet steaks with foie gras, truffles, and madeira sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 4. foie gras |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 5. foie gras an dliver canapes |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 6. foie gras fried chicken |
| Bon Appetit - May 1985 |
| 7. foie gras terrine |
| Fine Cooking Magazine - #06 - December/January 1995 |
| 8. half-boned cicken stuffed with foie gras, truffles, cicken livers, and rice |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 9. hot oysters with vegetables and foie gras |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 10. mushroom pierogi with foie gras |
| The Pasta Bible by Christian Teubner (1994) |
| 11. pate de foie gras |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 12. pheasant breasts with foie gras |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 13. pork and veal sausages with truffles and foie gras with chicken livers |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 14. roast goose with prune and foie gras stuffing |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 15. sauteed foie gras with caramelized apples and mango sauce |
| Fine Cooking Magazine - #06 - December/January 1995 |
| 16. sauteed scallops of fresh duck foie gras |
| The Way To Cook by Julia Child (1989) |
| 17. warm salad of foie gras with asparagus |
| From My Chateau Kitchen by Anne Willan (2000) |