Nectarine de Foie Gras à la Molesworth
From Cooking for profit, 1886
Serves 6
Serve cold with croutons of aspic jelly.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 335. The excerpt below is the record exactly as published.
NECTARINE DE FOIE GRAS A LA MOLESWORTH. By M. Alphonse Landry, of London. A cylindrical mould resting on a layer of pounded rough ice is to be lined with a bright aspic jelly, the sides being decorated with cut truffles. Line the mould a second time with white sauce chaudfroid. When set, fill the mould lightly with foie gras mixed with truffles, both cut into small dice. To set the whole, fill up the mould with a good brown sauce chaudfroid, and finish with essence of truffips
Cook this with the app: pantry check, scaling, and the assistant.