Pain de Volaille au Foie Gras

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Prepare a good chicken cream mixture.
  2. With this half fill a well buttered plain mould.
  3. Turn out a small jar of pâté de foie gras truffé, remove all the fat, etc., and place it in the centre of the mixture, covering it all up with more of the farce.
  4. Poach or steam in the usual way.
  5. Turn out and serve with a rich Bechamel or Suprême sauce round it.
Original Text · last edited 4 days ago
Pain de Volaille au Foie Gras.—Prepare a good chicken cream mixture, and with this half fill a well buttered plain mould; turn out a small jar of pâté de foie gras truffé, remove all the fat, etc., and place it in the centre of the mixture, covering it all up with more of the farce; poach or steam in the usual way, then turn out and serve with a rich Bechamel or Suprême sauce round it.
Notes
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