Creme au Foie Gras Glacee
From The "Queen" cookery books: Ices, 1902
Ensure pate is free from grease.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.
Creme au foie gras glacee. — Season a pint of thick cream with a pinch of coralline pepper and a little salt ; add half a pint of just liquid aspic
Cook this with the app: pantry check, scaling, and the assistant.