Pomponettes de Foie Gras

Ingredients

• A little pastry
• Foie gras
• Small nuts

Method

1. 1

   Take some scraps of pastry, not too rich, roll them out thinly and cut out rounds from 3 to 4 inches in diameter.

2. 2

   Any remains of foie gras will do, but if not already in puree, they should be rubbed through a sieve.

3. 3

   Shell and roast a few small nuts, and then rub off the brown skins.

4. 4

   Put a teaspoonful of foie-gras puree in the centre of each piece of paste, with a nut in the centre, and wet round the edges.

5. 5

   Gather up the edges of the pastry, and pinch them together in the form of a little sack.

6. 6

   Then fry the pomponettes in boiling fat and serve them on a serviette or dish paper garnished with fried parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 815. The excerpt below is the record exactly as published.

Pomponettes de Foie Gras A little pastry. Foie gras. Small nuts

Cook this with the app: pantry check, scaling, and the assistant.