Creme de Lapereau a la Heine
From The "Queen" cookery books: Entrees, 1901
Adding pate de foie gras enhances the flavor.
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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.
Creme de Lapereau a la Heine. — Have ready a SOUFFLES, MOUSSES, &c. 75 pound of delicate rabbit quenelle farce, butter a border mould either plain or fluted, or a timbale mould as you please, strew it generously with chopped truffles, and fill it with the quenelle mixture ; steam it for half an hour, then turn it out and serve with a good veloute sauce. A portion of pate de foie gras
Cook this with the app: pantry check, scaling, and the assistant.