Foie Gras au Paprika

Name: Foie Gras au Paprika
Yield: 6 servings
Ingredients: Trim a fine, fresh foie gras; salt it; sprinkle it with a coffeespoonful of paprika; put it into a saucepan with a large sliced Spanish onion; and a bay-leaf; cook in the oven for thirty minutes; fill up the terrine with jelly

From A guide to modern cookery, 1909

Serves 6

In Vienna, onion is not removed and served cold.

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 318. The excerpt below is the record exactly as published.

FOIE GRAS AU PAPRIKA Trim a fine, fresh foie gras; salt it; sprinkle it with a coffeespoonful of paprika; put it into a saucepan with a large sliced Spanish onion and a bay-leaf, and cook in the oven for thirty minutes. This done, set it instantly in an oval terrine, after having carefully removed every bit of onion; cover it with its own grease; fill up the terrine with jelly

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