Artichokes with Foie-Gras
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 4. The excerpt below is the record exactly as published.
Artichokes with Foie-Gras. Drain some cooked artichoke bottoms, and fill them with a puree of foie-gras and truffles ; coat well with a rich well-reduced white sauce. Sprinkle over some bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.