Foie-gras
[fwah grah; French fwah grah] /fwɑ ˈgrɑ; French fwɑ ˈgrɑ/
noun
1.
the liver of specially fattened geese or ducks, used as a table delicacy, especially in the form of a paste (pâté de foie gras)
/French fwa ɡrɑ/
noun
1.
See pâté de foie gras
n.
1818, short for pâté de foie gras (see pate (n.2)). Pâté de foie gras (1827 in English) is literally “pie of fat liver;” originally served in a pastry (as still in Alsace), the phrase now chiefly in English with reference to the filling.
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