Darioles de Foie Gras en Belle-Vue

Ingredients

• 1 tin or terrine foie gras
• 1 pint aspic jelly
• 1 hard-boiled egg
• salt
• pepper
• aromatic spice
• 1 gill veloutee or supreme sauce
• 2 large truffles
• 2 slices of cooked tongue

Method

1. 1

   Line moulds with half-set aspic.

2. 2

   Decorate with tongue, truffle, and egg.

3. 3

   Fill with a mixture of pounded foie gras, egg yolk, and sauce, mixed with aspic.

4. 4

   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.

Darioles de Foie Gras en Belle - Vue. — 1 tin or terrine foie gras (size No. 9 or No. 10), 1 pint aspic jelly, 1 hard- boiled egg, salt, pepper, and aromatic spice, 1 gill veloutee (No. 206) or supreme (No. 210) sauce, 2 large truffles, 2 slices of cooked tongue

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