Nouilles au Foie Gras


Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Boil some spaghetti2 and drain it well. Take a buttered dish, put à layer of spaghetti, a little purée of foie gras, more spaghetti, more foie gras, finish with a good deal of grated cheese and a few pieces of butter. Brown well in the oven. It is not necessary for this dish to use the pure foie gras; the purée, which is sold in small tins, will do as well, provided it is the real thing and not pig’s or calf’s liver masquerading as foie gras.