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Terrine

If you want to up the chic factor at your next dinner party, try serving up foie gras terrine as an elegant French starter. You should be able to find some at gourmet deli counters or specialty butchers. Portion out between 2 and 2 1/2 ounces per person. Take it out of the fridge 45 minutes before serving, and use cold dishes. To slice, use a knife with a thin blade dipped in hot water then wiped clean so you don't mess with the texture of the terrine. Cut it only when ready to serve with either hot toast or thin slices of lightly toasted country-style bread.