Foie-Gras Cream for Princess May Soufflés

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
Marshall's Coralline Pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pinch of chopped raw parsley ↝ Parsley, raw [Not included in a food category]
a tablespoonful of pâté de foie gras that has been rubbed through a coarse wire sieve ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]

Instructions (3)

Season the cream with a little salt, Marshall's Coralline Pepper, a pinch of chopped raw parsley, and a tablespoonful of pâté de foie gras that has been rubbed through a coarse wire sieve.
Mix carefully together.
Use as instructed.

Original Text

FOIE-GRAS CREAM FOR PRINCESS MAY SOUFFLÉS.—Take half a pint of stiffly-whipped cream, season it with a little salt, Marshall's Coralline Pepper, a pinch of chopped raw parsley, a tablespoonful of pâté de foie gras that has been rubbed through a coarse wire sieve; mix carefully together, and use as instructed.

Notes

—