gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Escalopes de Foie Gras à la Talleyrand

Name: Escalopes de Foie Gras à la Talleyrand
Yield: 6 servings
Ingredients: a crust made in a flawn-mould, six in. in diameter; four oz. of grated Gruyére; and Parmesan cheese per Ib. of macaroni; combined with two oz. of butter; four oz. of a julienne of truffles; four oz. of foie gras cut into large dice; ten collops of foie gras sautéd in butter; alternating them with fine slices of truffle; sprinkle with grated cheese; serve separately a clear chicken glaze

From A guide to modern cookery, 1909

Serves 6

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

Nutrition per serving

530Calories

19 gProtein

14 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories530 kcal

Protein19 g

Carbohydrates14 g

Fiber0.5 g

Sugars7.3 g

Total Fat52 g

Saturated Fat19 g

Monounsaturated Fat20 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol157 mg

Sodium802 mg

Potassium190 mg

Calcium409 mg

Iron3.8 mg

Magnesium30 mg

Phosphorus384 mg

Zinc2.5 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A731 mcg

Vitamin E0.6 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B126.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.6 mg

Folate41 mcg

Choline5.3 mg

Caffeine2.8 mg

Water38 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 317. The excerpt below is the record exactly as published.

ESCALOPES DE FOIE GRAS A LA TALLEYRAND Prepare: (1) a crust made in a flawn-mould, six in. in dia- meter; (2) a garnish of blanched macaroni, cut into lengths of one in., cohered with four oz. of grated Gruyére and Parmesan cheese per Ib. of macaroni, and combined with two oz. of butter, four oz. of a julienne of truffles and four oz. of foie gras cut into large dice. Dish in a circle in the crust ten collops of foie gras sautéd in butter, alternating them with fine slices of truffle. Put the macaroni in the middle, shaping it like a dome, sprinkle with grated cheese and glaze quickly. Dish on a napkin, and serve separately a clear chicker glaze

Read the full page as publishedCollapse the page

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