1172. Fetites Mousses de Foie Grasd la Heine. — Procure
a terrine or tin of foie gras, size No. 10, take out contents (liver and
farce), and remove the lard, cut the liver into slices, place in a
buttered saute-pan with a small mirepoix of sliced carrot, onion, and
a small sprig of thyme, and a few dice of lean bacon ; cook over a
brisk fire for a few minutes, season with a little aromatic spice,
moisten with a glass of sherry, and allow to get cold. Mask eight
to ten small dariole or fluted timbale moulds with aspic jelly,
ornament each with fancifully cut slices of truffles. Put the pre-
pared foie gras &c. into a mortar, pound well, and pass through a
sieve. Put this in a basin, stir in two tablespoonfuls of dissolved
meat-glaze and two tablespoonfuls of aspic jelly, stand the basin on
some crushed ice, and work the mixture with a wooden spoon until
it commences to thicken, add by degrees a little more aspic jelly or
very strong veal stock, last of all work in about half a gill of whipped
cream✪ Fetites Mousses de Foie Gras, fill up the masked moulds and stand them on the ice. Dress
the mousses in a circle, placing each on a round of aspic jelly, fill
the centre with cooked asparagus-points or cooked green peas, well
seasoned with a little mayonnaise-aspic jelly, garnish with diamond
shapes of set aspic jelly and parsley. Keep in a cool place until
required for table.
1173. Zephires de Foie Gras. — 1 medium-sized tin or
terrine of foie gras pate, 1 truffle, i gill bechamel sauce (No. 202),
1 gill mayonnaise sauce (No. 277), | pint stiff aspic jelly (No. 293),
a few sprigs of tarragon and chervil, 2 sheets of French leaf
gelatine✪ Zephires de Foie Gras.
Have ready six to eight small zephire (oval) moulds. Trim the
foie gras, cut into slices, and stamp out as many ovals as there are
COLD DISHES OF MEAT, POULTRY, AND GAME
403
moulds, similar in shape, but somewhat smaller. Coat the moulds
thinly with aspic, decorate with strips of truffle and tarragon and
chervil leaves. Stir the mayonnaise sauce and the remainder of
aspic while still liquid. Coat the moulds with this, and put the
remainder in a mortar with the trimmings of foie gras, pound the
latter till smooth, season to taste, add the sauce in which the two
leaves of gelatine has been dissolved. Pass through a fine sieve,
coat ea<?h piece of foie gras with this and set into the moulds, fill up
with the puree, smooth over with a knife, and place the moulds on to
the ice to set. When ready for serving immerse the moulds in tepid
water, wipe with a cloth, turn out, dish up, garnish to taste, and serve.
1174. Filets de Caneton d la Lorraine. — 1 large duckling ,
1 gill brown chaud-froid sauce (No. 291), 1 terrine of foie gras
(No. 12 size), % gill veloutee sauce (No. 206), 1^ gill aspic jelly
(No. 293), ^ lb. cooked lean ham, \ glass Marsala, 1 gill double cream,
salt, pepper, and paprika✪ Filets de Caneton à la Lorraine.
Page 340 · 3 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1172. Petites Mousses de Foie Gras à la Reine. — Procure a terrine or tin of foie gras, size No. 10, take out contents (liver and farce), and remove the lard, cut the liver into slices, place in a buttered saute-pan with a small mirepoix of sliced carrot, onion, and a small sprig of thyme, and a few dice of lean bacon ; cook over a brisk fire for a few minutes, season with a little aromatic spice, moisten with a glass of sherry, and allow to get cold. Mask eight to ten small dariole or fluted timbale moulds with aspic jelly, ornament each with fancifully cut slices of truffles. Put the prepared foie gras &c. into a mortar, pound well, and pass through a sieve. Put this in a basin, stir in two tablespoonfuls of dissolved meat-glaze and two tablespoonfuls of aspic jelly, stand the basin on some crushed ice, and work the mixture with a wooden spoon until it commences to thicken, add by degrees a little more aspic jelly or very strong veal stock, last of all work in about half a gill of whipped cream, fill up the masked moulds and stand them on the ice. Dress the mousses in a circle, placing each on a round of aspic jelly, fill the centre with cooked asparagus-points or cooked green peas, well seasoned with a little mayonnaise-aspic jelly, garnish with diamond shapes of set aspic jelly and parsley. Keep in a cool place until required for table.
1173. Zephires de Foie Gras. — 1 medium-sized tin or terrine of foie gras pate, 1 truffle, i gill bechamel sauce (No. 202), 1 gill mayonnaise sauce (No. 277), | pint stiff aspic jelly (No. 293), a few sprigs of tarragon and chervil, 2 sheets of French leaf gelatine.
Have ready six to eight small zephire (oval) moulds. Trim the foie gras, cut into slices, and stamp out as many ovals as there are
moulds, similar in shape, but somewhat smaller. Coat the moulds thinly with aspic, decorate with strips of truffle and tarragon and chervil leaves. Stir the mayonnaise sauce and the remainder of aspic while still liquid. Coat the moulds with this, and put the remainder in a mortar with the trimmings of foie gras, pound the latter till smooth, season to taste, add the sauce in which the two leaves of gelatine has been dissolved. Pass through a fine sieve, coat each piece of foie gras with this and set into the moulds, fill up with the puree, smooth over with a knife, and place the moulds on to the ice to set. When ready for serving immerse the moulds in tepid water, wipe with a cloth, turn out, dish up, garnish to taste, and serve.
1174. Filets de Caneton à la Lorraine. — 1 large duckling , 1 gill brown chaud-froid sauce (No. 291), 1 terrine of foie gras (No. 12 size), % gill veloutee sauce (No. 206), 1^ gill aspic jelly (No. 293), ^ lb. cooked lean ham, \ glass Marsala, 1 gill double cream, salt, pepper, and paprika.
Records on this page
Fetites Mousses de Foie GrasZephires de Foie GrasFilets de Caneton à la Lorraine