Souffle Glace au Foie Gras
From The "Queen" cookery books: Ices, 1902
Can also be made with crab, lobster, or salmon.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.
Souffle glace au foie gras. — Season a pint of very stifhy whipped cream with coralline pepper and salt, and mix into it lightly with a silver fork the contents of a jar of foie gras truffe broken up small; freeze, and when about three parts frozen stir in a gill of freshly whipped cream, pack in a papered souffle mould, and freeze in the cawe for an hour or more. Remove the outer paper carefully and serve, sprinkled with coralhne pepper and minced truffle and parsley. This is fearfully rich, but very delicious. Crab, lobster, salmon, &c. can all be served in this way, but it is better then to mix the fish with a gill of rich mayonnaise (either plain or tomato) to three- quarters of a pint of whipped cream in the first instance. Souffle de perdrix glacee. — Dissolve joz. best leaf gelatine and a teaspoonful of glaze in half a pint of good strong game stock, strain it, add one and a half gills of aspic jelly, and v/hip it all tiU cold and sj)ongy ; 128 ICES. add to tliis three-quarters of a pint of stiffly whipped cream, a sherry-glassful of sherry, a dust of salt
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Cook this with the app: pantry check, scaling, and the assistant.