Croquettes of Foie-gras

Ingredients

• half an ounce of cooked, smoked beef tongue
• half a pint of dry salpicon of foie-gras
• a gill of bechamel (No. 154)
• half a glassful of Madeira or sherry wine
• a tablespoonful of meat-glaze (No. 141)

Method

1. 1

   Mix beef tongue with foie-gras salpicon, bechamel, wine, and meat-glaze.

2. 2

   Reduce, cool, shape into pear-like parts, coat with bread-crumbs, dip in egg, and fry until golden.

3. 3

   Serve on a hot dish with a folded napkin.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 130. The excerpt below is the record exactly as published.

Croquettes of Foie-gras. — Mix half an ounce of cooked, smoked beef - tongue with half a pint of dry salpicon of foie-gras. Put it into a saucepan with a gill of bechamel (No. 154), half a glassful of Madeira or sherry wine, and a tablespoonful of meat-glaze (No. 141)

Cook this with the app: pantry check, scaling, and the assistant.