Aspic de Foie Gras

Ingredients

• one of the smallest jars of foie gras
• half the rule for aspic jelly
• one truffle
• the white of one hard-boiled egg

Method

1. 1

   Place the mould in a pan surrounded by ice and water.

2. 2

   Pour jelly into the mould to half an inch deep.

3. 3

   Let harden, then decorate with egg white and truffle.

4. 4

   Pour in another layer of jelly, let harden, and add foie gras.

5. 5

   Cover with jelly and set in a cool place for three hours.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 202. The excerpt below is the record exactly as published.

Aspic de Foie Gras, This should be made in a small round or oval border mould, although any mould will do. For one of the smallest jars of foie gras, use half the rule for aspic jelly, one truffle, and the white of one hard-boiled egg

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