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Potted Foie Gras
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 125. The excerpt below is the record exactly as published.
Potted Foie Gras. Take one pound of lamb liver, cut up into thin slices, and plunge into boiling water for five minutes; then pound it into a paste in a mortar with a quarter- of-a-pound of butter, two chopped shallots, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.