Escalopes de Foie Gras à la Périgueux
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 316. The excerpt below is the record exactly as published.
ESCALOPES DE FOIE GRAS A LA PERIGUEUX Cut some slices two and one-half oz. in weight from a raw foie gras. Season them with salt and pepper; dip in beaten egg; roll in finely-chopped truffle, and sauté in clarified butter. Dish in a circle, and, in the middle, pour a Madeira sauce flavoured with truffle essence
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