Slices of Foie Gras à la Bohêmienne

Escalopes de Foie Gras à la Bohêmienne

Method

Take the prepared goose liver, stand the tin containing it on the side of the stove, or in the bain marie, having first opened the tin, when it is hot turn out on a plate to get all the fat from it, then cut it in neat pieces, allowing one to each person. Dish on a border of farce with Financière garnish sprinkled over it. Serve with a good espagnol or champagne sauce round the base. These livers can also be served whole if liked, and any left from the dinner will do for serving in aspic &c., or for rissoles, kromeskies, &c.

Bain marie
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