Tartine de Foie Gras
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 2. The excerpt below is the record exactly as published.
TARTINE DE FOIE GRAS ^ With some puff-paste prepare some low pate-shells, about one-half an inch deep. Remove the cover. Rub a small pate de foie gras through a sieve, and work it in a small bowl until it becomes smooth. Then add to it four tablespoonfuls of whipped cream and a little salt and pepper. Put this preparation in a paper cornet, with a fancy tube, and press it into the cavity of the flat pate. Put a round slice of truffle
Cook this with the app: pantry check, scaling, and the assistant.