Foie gras, one or two lobes?

Discussion in 'Food & Cooking' started by mano, Oct 18, 2012.

  1. mano

    mano

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    I'm hosting a wine dinner for 12 with hors d'oerves, salad and three small portioned (+/- 3 oz.) entree's each done two ways: lamb, pasta and foie gras - seared and torchon. 

    A lobe of foie is about 28 oz but after deveining it's less. For 24 portions is 1 oz. foie enough for each preparation or is that cheaping out or cutting it too close?

    I think I already know the answer, but professional advise would really help.
     
    Last edited: Oct 18, 2012