Chapter XI · Hors-d’Œuvres · No. 384
384—Foie-gras Sausages
Cut into thin roundels and dish up with chopped aspic jelly as a centre-garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 384, p. 160. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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