Nouilles au Foie Gras

Spaghetti

Method

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.

1 Piments, pimentos or red peppers, in season in the autumn, to be bought in tins almost anywhere.

2 I know quite well that neither spaghetti nor foie gras are vegetables, but under which heading was I to put this altogether admirable dish?

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