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Soufflé de Foie Gras

Name: Soufflé de Foie Gras
Yield: 4 servings
Ingredients: two-thirds lb. of foie gras; three and one-half oz. of raw truffles; two-thirds lb. of raw chicken-meat; whites of four eggs; one-half pint of rich, thick, and very fresh cream; the well-stiffened whites of four eggs

From A guide to modern cookery, 1909

Serves 4

Presented as published in 1909. 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

711Calories

18 gProtein

18 gCarbs

63 gFat

Full nutrition (32 nutrients)

Calories711 kcal

Protein18 g

Carbohydrates18 g

Fiber0.6 g

Sugars9.5 g

Total Fat63 g

Saturated Fat27 g

Monounsaturated Fat27 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol187 mg

Sodium558 mg

Potassium235 mg

Calcium128 mg

Iron4.6 mg

Magnesium25 mg

Phosphorus228 mg

Zinc1.2 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin C1.5 mg

Vitamin A795 mcg

Vitamin E0.5 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B127.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2 mg

Folate48 mcg

Caffeine3.7 mg

Water117 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 317. The excerpt below is the record exactly as published.

SOUFFLE DE FOIE GRAS Rub two-thirds lb. of foie gras and three and one-half oz. of raw truffles through a fine sieve. Mix the two purées in a basin, and add two-thirds lb. of raw chicken-meat, pounded with the whites of four eggs, and rubbed through a fine sieve. Season; work the preparation on ice, and add to it, little by little, one-half pint of rich, thick, and very fresh cream, then the well-stiffened whites of four eggs

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