Foie Gras as Hors D’Œuvre

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Method

Foie gras or goose liver, either in the form of pâté or sausage, is frequently served as hors d’œuvre. A pâté or terrine may be served plain after removing the fat on its surface, or scooped out with a dessertspoon previously dipped in hot water, a