Foie-gras
A tablespoonful of chopped Mushrooms.
A tablespoonful of chopped Truffles.
A teaspoonful of chopped Parsley and Pistachios.
Half a pint of good Stock.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
A tablespoonful of chopped Mushrooms.
A tablespoonful of chopped Truffles.
A teaspoonful of chopped Parsley and Pistachios.
Half a pint of good Stock.