Foie Gras Poached in Sweet Wine

Split apart the 2 lobes of the foie gras and, using a small, sharp knife, remove any thick portions of the veinlike connective tissue running through the lobes.

Place the lobes of foie gras in a dish and pour 2/3 cup of the sweet wine over them. Sprinkle each lobe evenly on all sides with the 2 teaspoons salt and 1 teaspoon of the white pepper. Cover with plastic wrap and let marinate in a refrigerator for 2-6 hours (the longer the better), turning the lobes at least 2 or 3 times to ensure that they are evenly flavored.

Remove the foie gras from the marinade, reserving the marinade, and place in the center of a large piece of cheesecloth. Wrap the cloth around the lobes and press them gently into a sausage shape. Using kitchen string, tie the cheesecloth-wrapped