Foie de veau Robert
It's curious. I was an unusually adventurous diner when I was a boy. I liked all sorts of things that children are well-known for hating. Chief among these was calf's liver. The reason for my liking it was simple enough: I was getting the real thing. Every Sunday night, we had dinner either at the country club that my parents belonged to or at the Hereford House, a steak restaurant at the bottom of the old Gramatan Hotel, right across from the railroad station. Neither kitchen would have dreamed of serving subprime liver.
What's curious is that I've lost my culinary curiosity. Or is it?
