Pate de Fois Gras Mousse
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 64. The excerpt below is the record exactly as published.
PATE DE FOIS GRAS MOUSSE Rub the contents of a large can of pate de fois gras to a smooth paste. Soak a tablespoon of gelatine in three of cold water; then heat until it dissolves, and add it to a cup of double cream
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