Pain de Volatile au Foie Gras
From The "Queen" cookery books: Entrees, 1901
Remove all fat from the foie gras before use.
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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
Pain de Volatile au Foie Gras. — Prepare a good chicken cream mixture, and with this half fill a well buttered plain mould ; turn out a small jar of pate de foie gras truffe, remove all the fat, &c., and place it in the centre of the mixture, covering it all up with more of the farce ; poach or steam in the usual way, then turn out and serve with a rich Bechamel or Supreme sauce
Cook this with the app: pantry check, scaling, and the assistant.