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Pate de Foie Gras with Truffles a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 6
The pate can be carved and kept in its shape before larding it with truffles.
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
Nutrition per serving
19Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories19 kcal
Protein0.5 g
Carbohydrates0.2 g
Fiber0 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium29 mg
Potassium5.8 mg
Calcium2.9 mg
Iron0.2 mg
Magnesium0.5 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A42 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Water1.5 g
Estimated from matched ingredients across 6 servings.
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 with Truffles a la Parisienne Pate de Foie gras aux Truffes, a la Parisienne Take a jar of pate de foie gras, size according to the number of people to be served. Loosen the pate with a knife from the jar; turn it out; remove part of the fat from the pate on the top; then cut truffles in sharp pointed pieces and stick them into the pate all over; put on a platter and glaze with rich aspic so that the truffles and pate show through; place on a foundation of aspic; garnish with lettuce leaves and roses of radishes
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