HOME MADE FOIE GRAS
Required.—Three pounds of calves’ liver, one and a-half pounds of fat bacon, one and a-half pounds of butter, two chopped shafts, two bay leaves, half a teaspoonful of salt, one teaspoonful of sugar, a little mace, a few peppercorns, a little gravy. Method.—Cut bacon into strips about a quarter of an inch thick and a quarter of an inch broad; place in stewpan with liver, shallots, bay leaves, mace, peppercorns, salt, sugar and butter; simmer gently as possible for four hours, place in a basin and leave until next day. Next day add gravy, put through mincing machine, and then pound all together. Put the foie gras into little pots and pour melted butter over. Will keep for some time.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19270627.2.41.5
Bibliographic details
Sun (Auckland), Volume 1, Issue 81, 27 June 1927, Page 5
Word Count
124HOME MADE FOIE GRAS Sun (Auckland), Volume 1, Issue 81, 27 June 1927, Page 5
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