Pate de Foie Gras
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
It is very rich, and a little will go a long way.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 84. The excerpt below is the record exactly as published.
Pate de foie gras is made from the livers of fat Strasburg geese, and is mixed with truffle
Cook this with the app: pantry check, scaling, and the assistant.