Foie Gras Gastronomique
From A guide to modern cookery, 1909
Serves 6
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 GASTRONOME Take a plain foie-gras Parfait, t.e., one without a crust; trim it neatly to the shape of an egg, and completely cover it with a chaud-froid sauce with paprika. Decorate it according to fancy, and glaze it with cold melted jelly. Cut out a crust, proportionate in size to the egg, and shape 552 GUIDE TO MODERN COOKERY it like a cushion. Coat it with a chaud-froid sauce of a different colour; deck it with softened butter, applied by means of a piping-bag fitted with a narrow, grooved pipe; set it on the dish, and place the foie-gras egg upon it. Surround the cushion with fine fair-sized truffles
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