Pate de Foie Gras in Aspic a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Serve with any kind of salad for luncheon or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 225. The excerpt below is the record exactly as published.
Pate de Foie Gras in Aspic a la Ericsson Hammond Pate de Foie gras en Aspic, a la Ericsson Hammond Glaze a mould with aspic, size according to the pate that is going to be used; decorate with truffles any design desired. Then glaze again; remove the pate de foie gras from the jar; scrape the fat from the top; dip a knife in warm water and cut the pate in thin slices across; put into the mould, one piece resting on top of an¬ other; then fill mould with aspic that begins to settle; leave on ice until ready to use. Then turn out on a green foundation and decorate with roses of radishes
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Cook this with the app: pantry check, scaling, and the assistant.