Cut up your cool foie gras in edges of one centimetre in thickness. Glaze generously your stove of syrup of marjoram or of tarragon and heat up over a gentle heat. From the beginning of the boiling of the syrup, put the edges of foie gras in the frying pan. Let return about one minute and turn the edges of liver. Withdraw at the end of one minute. Be of use lukewarm or cold on a toast of bread for three cereals slightly gilt.