1737—Foie Gras au Paprika

Trim a fine, fresh foie gras; salt it; sprinkle it with a coffeespoonful of paprika; put it into a saucepan with a large sliced Spanish onion and a bay-leaf, and cook in the oven for thirty minutes.

This done, set it instantly in an oval terrine, after having carefully removed every bit of onion; cover it with its own grease; fill up the terrine with jelly, and leave to cool.

Keep in the cool until ready for serving.

N.B.—In Vienna, where this dish is usually served as a hors-d’œuvre, with baked potatoes, the onion is not removed. The foie gras is left to cool in the terrine in which it has cooked, with all its grease, and it is served thus, very cold.

This piece of information was kindly given to me by Madame Katinka.