Cassolettes k la Strasbourgeoise

Ingredients

• 6 oz. puff paste or short crust paste
• i small terrine foie gras freed from fat
• | teaspoonful meat glaze or Lemco
• | gUl aspic
• gill whipped cream
• a f?w slices of cucumber and red chillies for garnish
• seasoning

Method

1. 1

   Roll out the paste as thinly as possible, stamp out some rounds and line with them 8 or 10 very small tartlet moulds; prick the paste with a fork to prevent blistering while baking, and fill the moulds with dry peas or raw rice.

2. 2

   Bake until golden brown.

3. 3

   Take out the peas or rice, unmould and cool.

4. 4

   Pound the foie gras and rub through a fine sieve.

5. 5

   Incorporate the aspic and meat glaze, stir till it begins to set, then add whipped cream and seasoning.

6. 6

   Fill the paste crusts with this preparation, garnish with cucumber slices and a star-shaped slice of red chilli, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

Cassolettes k la Strasbourgeoise. (Small Goose Liver Cassolettes.) 6 oz. puff paste or short crust paste, i small terrine foie gras freed from fat, | teaspoonful meat glaze or Lemco, J gUl aspic, \ gill whipped cream, a f?w slices of cucumber and red chillies for garnish, seasoning

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