Soufflé au Foie Gras

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Put in a saucepan a spoonful of butter, melt it, add same quantity of flour, let it get brown, stirring well, add also a tablespoonful of good gravy, whip well and remove from fire. Take a quarter of a pound of foie gras, pass it through a fine sieve, mix it thoroughly with the yolks, beaten, of three eggs and add to your other mixture; add salt and pepper and lastly the whites of six eggs, well whipped. Put in a buttered soufflé dish and cook like any other soufflé.