Foie Gras Entire
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This dish is a good way to utilize leftover turkey during Christmas.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 83. The excerpt below is the record exactly as published.
The fat livers of Strasburg geese are now sold not merely in the form of pate de foie gras, but whole, preserved in tins in a rich yellow fat. They are very rich, and by many persons considered very delicious. They can be served by themselves, and are usually considered a breakfast or luncheon dish. They can also be used for making exceedingly nice cold entrees, and in my opinion are better in this form than by themselves. When eaten alone they are very rich, and few per- sons can take more than a very small quantity. A very nice entree can be made from foie gras entire by cutting the foie gras into very thin slices, and serving them placed alternately with slices out of the breast of a cold fowl, or better still, a cold turkey. Indeed, when cold turkey is in the house at Christmas time this is a very nice way of utilising the remains of the turkey. The thin slices of white meat should be placed in the dish with thin slices of foie gras and thin slices of red tongue, i The centre of the dish should be oma- 54 CROSSE AND- BLACKWELL'S mented with a little bright aspic jelly
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Cook this with the app: pantry check, scaling, and the assistant.