Zephires de Foie Gras
From The new century cookery book, 1901
Serves 2
Garnish to taste before serving.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 340. The excerpt below is the record exactly as published.
Zephires de Foie Gras. — 1 medium-sized tin or terrine of foie gras pate, 1 truffle, i gill bechamel sauce (No. 202), 1 gill mayonnaise sauce (No. 277), | pint stiff aspic jelly (No. 293), a few sprigs of tarragon and chervil, 2 sheets of French leaf gelatine
Cook this with the app: pantry check, scaling, and the assistant.