Creme d'Artichauts au Foie Gras
From The "Queen" cookery books: Ices, 1902
Prepare tomato aspic and green mayonnaise aspic to layer with.
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 59. The excerpt below is the record exactly as published.
reme cV Artichauts au Foie Gras. — Dissolve two or three sheets of best leaf gelatine in a gill of good strong white stock (preferably chicken stock), then stir into this the minced contents of a tin of fonds d’ artichauts, and imb it all through a sieve ; stir into this puree a large tablespoonful of very creamy veloute or bechamel, and add to this as it begins to set one and half good tablespoonfuls of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.