Squab with Foie Gras, a l’ltalienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a cold dish with salad for luncheon or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 327. The excerpt below is the record exactly as published.
Squab with Foie Gras, a l’ltalienne Pigeonneau au Foie gras, a l’ltalienne Clean and wash the squabs; put in three cups water, add two onions and a cut-up carrot; cook for about twenty-five minutes; when done, let stand in the broth until cold. Split in halves, removing the bone; leave the leg on, and stuff. Stuffing. To one jar of pate de foie gras No. 3 take two table¬ spoons dissolved Cox’s gelatine, one tablespoon sherry, four table¬ spoons whipped cream
Cook this with the app: pantry check, scaling, and the assistant.