Foie Gras Croutes

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Foie gras
  • cream or white sauce
  • salt and pepper
  • croûtes of fried or toasted bread


Pound the foie gras, adding a little cream or white sauce until the right consistency is obtained. Pass through a fine sieve, season to taste, and arrange on the croûtes, using a piping bag if available.