Fonds d’Artichauts au Foie Gras

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (11)

some small cooked, or canned, artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
minced tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a round slice of foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]
raw tomato cut into dice ↝ Tomatoes, raw [Tomatoes]
shred and crisped celery ↝ Celery, raw [Vegetables and Vegetable Products]
some rolled ↝ Pork, roll [Cold cuts and cured meats]

Instructions (4)

Drain well some small cooked, or canned, artichoke bottoms.
Season lightly with oil, vinegar, minced tarragon, chervil, salt, and pepper.
Place on each a round slice of foie gras.
Cover with raw tomato cut into dice, shred and crisped celery, and some rolled.

Original Text · last edited 4 days ago

Fonds d’Artichauts au Foie Gras.—Drain well
some small cooked, or canned, artichoke bottoms, and
season lightly with oil, vinegar, minced tarragon,
chervil, salt, and pepper; place on each a round
slice of foie gras, then cover with raw tomato cut
into dice, shred and crisped celery, and some rolled

Notes

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