Hissolettes de Foie Gras
From The new century cookery book, 1901
Serves 4
Ensure fat is hot but not burning.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 272. The excerpt below is the record exactly as published.
Hissolettes deFoie Gras d la Pompadour. — 1 small terrine of foie gras, 6 preserved mushrooms, 2 oz. cooJced tongue, 2 tablespoonfuls veloutee or bechamel sauce (No. 202), 1 lb. puff-paste, frying-fat, parsley for garnish
Cook this with the app: pantry check, scaling, and the assistant.