Foies gras à la Périgueux

Ingredients

• seven fat fowls’ livers
• season with a little salt
• a peeled carrot
• two small onions
• one of them stuck with a head of clove
• a bouquet of parsley
• chives
• half a laurel leaf
• half a head of garlic
• slices of bacon
• a sheet of buttered paper

Method

1. 1

   Cut off the gall from the livers, lard them with truffles, lay in a stew-pan lined with bacon, moisten with mirepoix or equal parts of white wine and stock, season, cover with bacon and buttered paper, and cook for a quarter of an hour with hot coals on the lid.

2. 2

   Drain and serve with truffle sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 128. The excerpt below is the record exactly as published.

Foies gras à la Périgueux. Foïes gras à la Périgueux. Grousse rôtie. Roast grouse. Petits pois aux laitues. Stewed peas and lettuce. Bavarois à la fleur d'oranger, Bavarian cream with orange-flower water. Foies gras à la Périgueux. The illustrious Beauvilliers used to prepare this dish in the following manner :—Take seven fat fowls’ livers, cut off the gall, lard them with fine strips of truffes, lay in a stew-pan lined with slices of bacon, and moisten with either rich mire- poix, or equal quantities of white wine and stock; season with a little salt, a peeled carrot, two small onions, one of them stuck witn a head of clove, a bouquet of parsley, chives, half a laurel leaf, and half a head of garlic; cover over with slices of bacon and a sheet of buttered paper

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