Cold Souffle of Foies Gras

Ingredients

• 1 jar foies gras
• 1 pint whipping cream
• 1 wineglassful sherry wine
• 1 gill consommé
• 2 whites of eggs
• Few rings of truffles

Method

1. 1

   Rub the foies gras through a sieve, add the wine, the gelatine dissolved in the consommé, the eggs stiffly beaten, and the whipped cream.

2. 2

   Pour into an oiled soufflé dish, then put on ice for 2 hours.

3. 3

   Garnish with rings of truffles, pour a little aspic over the top, allow to set and serve.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

COLD SOUFFLE OF FOIES GRAS Rub the foies gras through a sieve, add the wine, the Gelatine dissolved in the consommé, the eggs stiffly beaten, and the whipped cream. Pour into an oiled souffié dish, then put on ice for 2 hours. Garnish with rings of truffles, pour a little aspic over the top, allow to set and serve. Page 21 1} pints good chicken broth seasoned and fisvoured 1 pint whipped cream {Pour to five persons) 33 lo Z. * OOX'S INSTANT POWDERED GELATINE 1 gill tomato pulp + lb. cooked cod 1 tablespoonful mayonnaise sauce + pint whipping cream Aaspie jelly (Recipe No. 19) Chopped parsley to to eight persons) bs oz OOX’S INSTANT POWDERED GELATINE } eup boiling water 1 gil whit Sa006 1 poonful anchovy ssuce 1 gill whipping cream Aspic jelly (Recipe No. 19) Tomato jelly pe No. 28) 1 teaspoonful lemon juice > teaspoonful vinegar } teaspoonful paprika 1 lb cooked halibut 1 hard cooked yolk of egg Few re pickled wal- nw [Pive to six persons) BE L OZ * 0OX'S INSTANT POWDERED GELATINE 1 jar foies gras + pint whipping cream 1 wineglassful sherry wine 1 gil! consommé 2 whites of eggs Few rings of truffles

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