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bn:00035579n
Noun Concept
Categories: Poultry dishes, Foie gras, Offal, French cuisine, All articles lacking reliable references
EN
foie gras  pate de foie gras  Fole Gras  Moie Gras  Duck liver
EN
A pate made from goose liver (marinated in Cognac) and truffles WordNet 3.0
Definitions
Relations
Sources
EN
A pate made from goose liver (marinated in Cognac) and truffles WordNet 3.0 & Open English WordNet
French culinary dish Wikidata
The liver of a duck or a goose that has been specially fattened by gavage. OmegaWiki
The fattened liver of geese or ducks, used for gourmet cooking. Wiktionary
Fattened liver of geese or ducks. Wiktionary (translation)
IS A
pate
dish
HAS PART
liver
PART OF
Tournedos Rossini
Soupe aux truffes noires VGE
French cuisine
HAS KIND
canard á foie gras du sud-ouest
COUNTRY OF ORIGIN
France
ancient Egypt
CUISINE
French cuisine
WordNet 3.0 & Open English WordNet
EN
foie gras, pate de foie gras
Wikipedia
EN
foie gras
Wikidata
EN
foie gras
Wiktionary
EN
foie gras
OmegaWiki
EN
foie gras
Wikipedia Redirections
EN
Duck liver, Fagra, Faux graus, Faw gra, Fioe Gras, Fo gra, Fo graw, Foi gras, Foie-gras, Foie Gras, foie gras d'oie, foie gras de canard, Foie torchon, Fois gras, Fole Gras, Fole gras, French paté, iecur ficatum, Moie Gras, Moie gras, Pate de foie gras, Pate de fois gras, paté de foie gras, Paté de fois gras, pâté de foie gras, Pâté de fois gras, Strassburg Pie

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