Chaudfroid de Foie Gras
From The new practical cookery guide, 1913
Presented as published in 1913. 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 practical cookery guide (1913) by E. Seurre, page 135. The excerpt below is the record exactly as published.
Chaudfroid de Foie Gras — Sliced and masked with white chaudfroid sauce, decorated and dressed in timbale with liquid aspic
Cook this with the app: pantry check, scaling, and the assistant.