Quote:
Originally Posted by
foodguy 
paging edmorel!
there are few things more ethereal than becasse innards spread on butter-fried toast and served with a good red burgundy. an old friend who is a great chef had a friend in france who every fall smuggled 3-4 becasse in his suitcase. wow.
The recipe I am following has you mix them with a little foie gras and cognac, spread on a piece of bread cooked in clarified butter. Also, the head split, brain eaten, as is customary.