Beignets de Foie Gras
From The "Queen" cookery books: Entrees, 1901
Other ingredients like sweetbreads or oysters can be used similarly.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Beignets de foie gras. — Make a good batter with two heaped tablespoonfuls of dried and sifted flour, the yolk of one egg, a tablespoonful of oil (or loz. of liquefied butter), with coralline pepper and salt to taste, and lastly a gill of water added very gradually when the other ingredients are well mixed and perfectly smooth. Let this batter stand for two hours at least, and when about to use it, stir into it quickly the stiffly whipped whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.