Aspic de Foie Gras d la Fiplomate

Ingredients

• half a pound of cooked fowl
• a tablespoonful of bechamel sauce
• about one-third part with liquid aspic
• about two tablespoonfuls of clear aspic jelly
• some ox-tongue
• hard-boiled whites of eggs
• black truffles

Method

1. 1

   Pound the cooked fowl, pass through a sieve, and mix with hot bechamel sauce and liquid aspic.

2. 2

   Prepare a mould with crushed ice, pour in aspic jelly to mask the bottom and sides.

3. 3

   Decorate with tongue, egg whites, and truffles.

4. 4

   Fill with chicken puree and pate de foie gras, topping with aspic.

5. 5

   Set on ice until firm, then serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 336. The excerpt below is the record exactly as published.

Aspic de Foie Gras d la Fiplomate. — Pound half a pound of cooked fowl freed from skin and bone, pass through a sieve, and mix while hot with a tablespoonful of bechamel sauce (No. 202) ; incorporate about one-third part with liquid aspic (No. 293). Work the whole well together. In the meantime have ready some ox-tongue, hard-boiled whites of eggs, and black truffles. I)lace a round or oval mould upon some crushed ice, pour in about two tablespoonfuls of clear aspic jelly

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