foie gras

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foie gras

 (fwä grä′)
n. pl. foie gras
The fattened liver of a force-fed goose or sometimes duck, usually served sliced or as a pâté.

[French : foie, liver (from Old French, from Vulgar Latin *ficatum, alteration of Latin fīcātum, liver of an animal fattened on figs, from fīcus, fig) + gras, fat, fatty (from Old French, from Latin crassus, thick, fat).]

foie gras

(French fwa ɡrɑ)
n
(Cookery) See pâté de foie gras

foie gras

(fwɑ ˈgrɑ)
n.
the liver of specially fattened geese or ducks, esp. in the form of a pâté.
[1810–20; < French: literally, fat liver]

foie gras

The preserved livers of specially fattened ducks or geese.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.foie gras - a pate made from goose liver (marinated in Cognac) and truffles
pate - liver or meat or fowl finely minced or ground and variously seasoned
Translations
Foie GrasGänsestopfleber
hanhenmaksa
foie gras
フォアグラ
gåselever

foie gras

[ˌfwɑːˈgrɑː] nfoie m gras