Foie-gras Fritters
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
Foie-gras Fritters Make some good batter, and take a tin of Philippe's p^te-de-foie-gras, and cut out some of the contents 64 COOKERY A LA MODE into slices about half an inch thick by one and a half long. Season with salt, lemon-juice, and a dust of cayenne
Cook this with the app: pantry check, scaling, and the assistant.