Tartelettes de Foie Gras a la Reine
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 6. The excerpt below is the record exactly as published.
some fat goose liver in squares, add half the amount of mushrooms, truffles and smoked beef tongue (also cut in squares), and blend with Veloute sauce to which has been added one-third part of thickly reduced tomato sauce. Fill some baked tartlet crusts with this preparation and cover the top with chicken cream forcemeat. Deco- rate with truffles, butter lightly and bake in a mild oven for lo minutes. Tartelettes de Foie Gras a la Reine — Tartlets OF Fat Goose Liver, Queen Style. Same as preceding receipt ; but omit the smoked beef tongue and blend with Velotrte cream sauce
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