foie gras and cream

Just discovered a blog of 18th-century recipes that is fascinating on a lot of levels -- it's in both French and English, it's loaded with history, and it has some very nice recipes, including one for Saturday, December 29, 2007
Oeuf Cocotte au Foie Gras - Baked Eggs and Foie Gras on Toast. Ingredients are pretty much eggs, cream, foie gras, and truffle salt. Wow.

http://18thccuisine.blogspot.com/