Cassolettes à la Strasbourgeoise (Small Goose Liver Cassolettes)

Name: Cassolettes à la Strasbourgeoise (Small Goose Liver Cassolettes)
Ingredients: 6 oz. puff paste or short crust paste; i small terrine foie gras freed from fat; | teaspoonful meat glaze or Lemco; J gUl aspic; a f?w slices of cucumber and red chillies for garnish; seasoning

From Recherché entrées, 1907

Recipe appears incomplete.

Presented as published in 1907. 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

No method was recorded for this recipe.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

Cassolettes k la Strasbourgeoise. (Small Goose Liver Cassolettes.) 6 oz. puff paste or short crust paste, i small terrine foie gras freed from fat, | teaspoonful meat glaze or Lemco, J gUl aspic, \ gill whipped cream, a f?w slices of cucumber and red chillies for garnish, seasoning

Cook this with the app: pantry check, scaling, and the assistant.