The Auberge of the Flowering Hearth by Roy Andries de Groot

  • Terrine of chicken livers (La terrine de foie de volailles) (page 164)

    from The Auberge of the Flowering Hearth The Auberge of the Flowering Hearth by Roy Andries de Groot

    • Categories: Appetizers / starters; Cooking ahead; French
    • Ingredients: rosemary; sage; thyme; chicken livers; pork fat; caul fat; Cognac; dry Madeira wine
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Notes about this book

  • SULibraries on October 20, 2025

    CJ 641.519 D321a 1973 (LOU)

  • mjes on September 19, 2021

    Le bifteck de gruyere des Alpes (pg 179) is a coated, warmed cheese baked in eggs. Okay, the trick to this recipe is knowing the precise time to pull it out of the oven -- the cheese just shy of melting and the eggs cooked but not overcooked. I failed the first time, getting the eggs a bit overcooked. Second try was much better. This is a wonderful dish that I intend to fully master.

  • adrienneyoung on May 22, 2011

    one of the most engaging little cookbooks. Luscious reading. One wants to make EVERYTHING.

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