Frenchappetizergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Foie Gras
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 36. The excerpt below is the record exactly as published.
Foie Gras. Take equal quantities of liver and bacon, cut up small, and fry with ome shalot, one clove of garlic, a sprig of uncut parsley, a bunch, of herbs, and 2 oz. of butter. When fried, pound well, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.