Chaud-froid de Foie Gras en Caisses
From The new century cookery book, 1901
Serves 6
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 new century cookery book (1901) by Charles Herman Senn, page 336. The excerpt below is the record exactly as published.
Chaud-froid de Foie Gras en Caisses. — 1 tin foie gras pate (No. 8 or No. 9 size), % gill sherry, £ pint light brown chaud-froid sauce (No. 289), a little small salad, aspic jelly for garnish, 6 to 8 souffle cases
Cook this with the app: pantry check, scaling, and the assistant.