Fains de Foie Gras a la Georges Sand

Ingredients

• 1 tin or terrine foie gras (size No. 9 or 10)
• 1 gill veloutee (No. 206) or supreme (No. 210) sauce
• 1 pint aspic jelly
• 2 truffles (large)
• 1 hard-boiled egg
• 2 slices of cooked tongue
• salt
• pepper
• aromatic spice

Method

1. 1

   Fill small timbale moulds with half-set aspic jelly.

2. 2

   Decorate with tongue, truffle, and egg.

3. 3

   Mask with a layer of aspic.

4. 4

   Remove lard from foie gras, chop truffles, pound foie gras with egg yolk and sauce, season, and sieve.

5. 5

   Mix in aspic and fill moulds.

6. 6

   Chill until set, then serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 338. The excerpt below is the record exactly as published.

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

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