Foie Gras a la Dumas

Ingredients

• 1 small tin or tureen foie gras pate
• stale bread for croutes
• 2 oz. butter
• 1 dessertspoonful Madras chutney
• 1 teaspoonful Senn's horse-radish mustard
• the yolk of a hard-boiled egg
• 1 tablespoonful sherry
• 1 teaspoonful mild mulligatawny paste
• watercress for garnish

Method

1. 1

   Remove fat from foie gras, cut into slices, stamp out bread into larger pieces.

2. 2

   Fry bread in butter until golden, drain, and cool.

3. 3

   Pound foie gras trimmings with chutney, mustard, and other ingredients until smooth, sieve.

4. 4

   Cover fried bread with puree, place foie gras on top, garnish with watercress, and serve hot or cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 500. The excerpt below is the record exactly as published.

Foie Gras a la Dumas. — 1 small tin or tureen foie gras pate, stale bread for croutes, 2 oz. butter, 1 dessertspoonful Madras chutney, 1 teaspoonful Senn's horse-radish mustard, the yolk of a hard-boiled egg, 1 tablespoonful sherry, 1 teaspoonful mild mulligatawny paste ; watercress for garnish

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