Chapter XI · Hors-d’Œuvres · No. 349
349—Foie Gras
If in the form of a sausage, cut it into thin slices. If potted, shape it into little shells, after the manner in which butter is sometimes served, only a little smaller. In all cases serve it iced, and as soon as it is ready.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 349, p. 152. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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