Bonne Bouchee
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 5. The excerpt below is the record exactly as published.
Bonne Bouchee. — Make the pastry cases and when ready to serve fill with pate-de-foie gras, made soft with whipped cream, seasoned with salt, cayenne or paprika. Decorate each one with an olive or bit of aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.