Chaud-froid de Filets de Foie Gras

Ingredients

• Open a tin of foie gras
• mask them with chicken chaud-froid glaze
• socle of ground rice
• spread with butter
• Points d'asperges, flageolets, or a macedoine, moistened with pure cream

Method

1. 1

   Slice foie gras into fillets, trim into shapes, and place on a dish.

2. 2

   Mask with glaze and let set.

3. 3

   Arrange in a circle on a base of buttered ground rice, filling the center with vegetables.

4. 4

   Serve very cold.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 256. The excerpt below is the record exactly as published.

Chaud-froid de filets de foie gras- This is a very nice cold entree. Open a tin of /o/e gras, and slice it very carefully in slices about half an inch thick ; out of these slices trim some nicely shaped fillets, Cashraeer shawl patterns, or ovals. Put them on a flat dish, and mask them with chicken chaud-froid glaze. When the glaze has set, trim each fillet neatly, and set them in a circle with their masked sides outwards upon a socle of ground rice which should be spread with butter for them to adhere to it. Points d'asperges, flageolets, or a macedoine, moistened with pure cream

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