Chaudfroid Egg with Pate de Foie-Gras a la Delecert

Ingredients

• Hard boil four eggs
• small jar of pate de foie-gras
• two tablespoons of dissolved Cox’s gelatine
• one spoon of sherry wine
• cayenne pepper
• salt
• three spoons of whipped cream
• truffle
• garnish with lettuce

Method

1. 1

   Hard boil the eggs for twelve minutes, cool in water, and cut in halves.

2. 2

   Mix pate de foie-gras with gelatine, sherry, cayenne, and salt.

3. 3

   Stir on ice, then add whipped cream.

4. 4

   Fill the eggs and chill.

5. 5

   Glaze with chaudfroid sauce and decorate with butter flowers and truffles.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 56. The excerpt below is the record exactly as published.

Chaudfroid Egg with Pate de Foie-Gras a la Delecert Chaudfroid d’CEufs, Pate de Foie-gras a la Delecert Hard boil four eggs by cooking them for twelve minutes; after they are cooked put them in cold water; remove the shell, leaving them in the water until ready to use, then cut the eggs in halves lengthwise, removing the yolks. Take a small jar of pate de foie- gras; take out the truffles and press the pate through a fine strainer; 74 MRS. ERICSSON HAMMOND’S COOK BOOK add to it (which should amount to half a cup) two tablespoons of dissolved Cox’s gelatine, one spoon of sherry wine if at hand, cayenne pepper and salt; stir on ice; when it commences to thicken add three spoons of whipped cream. Fill the eggs; leave on a plat¬ ter until cold, and when cold put on a broiler and chaudfroid it with the white chaudfroid sauce (see recipe Chaudfroid Sauce); glaze the eggs with aspic. Decorate on top of each egg with a flower from stirred butter that has been colored with the butter coloring a high shade of yellow; put it in a paper bag that holds a leaf tube and make a flower on each egg with five leaves, and the center with truffle; glaze again. Put the eggs on thin slices of toast on top of cold green hominy either individual or foundation; if individual place them in the form of a ring on a platter and in the center put Aurorian sauce. Stir the yolks of eggs to a cream (free from lumps); add two spoons of stirred butter, pepper, and salt; put it in a paper bag that holds a fancy tube and decorate a streamer on a bias from the egg down to the platter and at the end of the streamer put a round piece of truffle; glaze the truffle with some aspic. Garnish with lettuce

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