Why would one pair extra fat goose liver with such?
That was my thought, too, Gene, particularly since one of her suggestions was brioche. I thought if I went this route, I’d try to make the lowest fat brioche possible. Her other suggestion was Hawaiian bread, which I think is essentially the same as Portuguese Sweet Bread. Reinhart’s recipe for the latter includes lemon and orange flavorings, which I suspect would be lousy with foie gras.
I’ve never had foie gras, so I don’t have any personal preferences.