as ▁tradition ally ▁is ▁f ried ▁in ▁go ose ▁fat , ▁which ▁is ▁then ▁pou red ▁over ▁the ▁fo ie ▁gr as ▁and ▁left ▁to ▁cool ; ▁it ▁is ▁also ▁e aten ▁warm , ▁after ▁being ▁f ried ▁or ▁ro asted , ▁with ▁some ▁che fs ▁sm oking ▁the ▁fo ie ▁gr as ▁over ▁a ▁cher ry ▁wood ▁fire . ▁ ▁In ▁other ▁parts ▁of ▁the ▁world ▁fo ie ▁gr as ▁is ▁served ▁in ▁d ishes ▁such ▁as ▁fo ie ▁gr as ▁s ush i ▁roll s , ▁in ▁various ▁forms ▁of ▁past a ▁or ▁alongside ▁ste ak ▁tart are ▁or ▁at op ▁a ▁ste ak ▁as ▁a ▁g arn ish . ▁ ▁Cold ▁prepar ations ▁Trad itional ▁low - he at ▁cook ing ▁methods ▁result ▁in ▁ter r ines , ▁p ât és , ▁par fa its , ▁fo ams ▁and ▁m ouss es ▁of ▁fo ie ▁gr as , ▁often ▁flav ored ▁with ▁tr uffle , ▁m ush rooms ▁or ▁br andy ▁such ▁as ▁cogn ac ▁or ▁arm agn ac . ▁These ▁slow - co oked ▁forms ▁of ▁fo ie ▁gr as ▁are ▁co o led ▁and ▁served ▁at ▁or ▁below ▁room ▁temperature . ▁ ▁In ▁a ▁very ▁traditional ▁form ▁of ▁ter r ine , ▁au ▁tor ch on ▁(" in ▁a ▁to wel "), ▁a ▁whole ▁lo be ▁of ▁fo ie ▁is ▁m old ed , ▁wrapped ▁in ▁a ▁to wel ▁and ▁slow - co oked ▁in ▁a ▁b ain - mar ie . ▁For ▁added ▁flav or ▁( from