Aspic de Foie Gras

Name: Aspic de Foie Gras
Yield: 10 servings
Ingredients: Clothe an even or ornamented mould with aspic; decorate it with poached white of egg; and truffle; fill it with rows of well-trimmed foie-gras rectangles; separating each row with a coat of aspic

From A guide to modern cookery, 1909

Serves 10

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 318. The excerpt below is the record exactly as published.

ASPIC DE FOIE GRAS Clothe an even or ornamented mould (fitted with a central tube) with aspic, and decorate it with poached white of egg and truffle. Fill it with rows of well-trimmed foie-gras rectangles, or shells raised by means of a spoon dipped in hot water, separating each row with a coat of aspic

Cook this with the app: pantry check, scaling, and the assistant.