Patties of Foies Gras from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Procure the fat livers of Geese. (They are no longer to be bought except already prepared in cans — Terrine de Foies Gras aux Truffes du Perigord, Strasbourg.) To this allow one pound of fat pork...
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Ingredients
- A Terrine of Foies Gras
- A Pound of Fat Pork
- A Pound of Goose Fat
- ½ Can of Truffles
- Salt
- Pepper
- A Glassful of Sherry Wine
- A Puff Paste
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