Cassolettes a la Cazanova
From Salads, sandwiches, and savouries, 1901
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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Cassolettes a la Cazanova. — Have ready some small boat-shaped or round cassolettes, and lay in each a cube of foie gras, or of any rich pfitc to taste, and mask this entix-ely with white mayonnaise (made with cream and lemon juice instead of oil and vinegar), into which you have pi-eviously stii-red Julienne strips of truffles and of hai-d-boiled egg whit
Cook this with the app: pantry check, scaling, and the assistant.