Now that we have foie gras consomme on hand, as well as brown butter savory and sweet, what doors can be opened? My first thought was a soup dumpling. But how are we going to make that soup dumpling? Could we use our hot foie gras base around the foie gras consomme? Perhaps a pasta would be interesting? We could try and make foie gras mousse filled with foie gras consomme. Anyway, the growth of ideas from the simple is quite exciting. Speaking of exciting, what could we do with clarified buttermilk?