Pain de Foie Gras
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- From a cold foie gras, braised in Madeira, cut a few collops and put them aside.
- Clear the cooking-liquor of all grease, reduce to half, and add the yolks of four eggs and one-half lb.
- of butter, proceeding as for a Hollandaise sauce.
- Complete with a grilled, crushed, hazel-nut, two leaves of dissolved gelatine, and, when the preparation is only lukewarm, mix therewith (without working the whole overmuch) what remains of the foie gras, rubbed through a sieve.
- Spread this preparation in layers in an aspic-clothed and decorated mould, separating each layer with other alternate layers consisting of the reserved collops and some slices of truffle.
- Cover the last layer with aspic, and set the mould in a refrigerator for a few hours.
- When about to serve, turn out, and border the dish with fine, aspic jelly croûtons.