Beetroot Salad with Pate de Foie-Gras a la Gertrude
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This is a complete salad.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 47. The excerpt below is the record exactly as published.
Beetroot Salad with Pate de Foie-Gras a la Gertrude Salade de Betteraves , Pate de Foie- gras a la Gertrude Cook medium, even-sized beets in sufficient hot water to cover them and salt; when done remove the skin and put them in half hot vinegar and water with sugar sufficient to pickle them sweet sour, this makes the beets very red and even color. When ready to use cut them in halves across, scoop each half out, leaving room for the filling and fill with mousse of pate de foie-gras. Put the mousse of pate de foie-gras in a paper bag that holds a fancy tube and fill. Decorate on top of the pate de foie-gras with a round piece of truffle and put a small handle of green pepper in each. Place them on even cut slices of tomatoes and arrange them on top of the crisp lettuce that has been put in the form of a ring on a platter. Fill the ring with Aurorian sauce and with the heart of lettuce in the center. This is a complete salad. MOUSSE OF PATE DE FOIE-GRAS Filling. Take a small jar of pate de foie-gras
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Cook this with the app: pantry check, scaling, and the assistant.