Fes de Foie Gras d la Strasbourg eoise

Ingredients

• 1 terrine foie gras
• 1 large truffle
• 2 oz. cooked lean ham
• ½ gill stiffly made mayonnaise sauce
• 1 leaf French leaf gelatine
• ½ gill well-reduced Mad'ere or brown sauce
• 1 tablespoonful double cream
• ½ pint aspic jelly
• celery salad for centre

Method

1. 1

   Line moulds with aspic jelly.

2. 2

   Mix mayonnaise with cream and aspic.

3. 3

   Fill moulds with foie gras and ham mixture, set on ice.

4. 4

   Serve with celery salad.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 337. The excerpt below is the record exactly as published.

Fes de Foie Gras d la Strasbourg eoise. — 1 terrine foie gras (size No. 10 or No. 12), 1 large truffle, 2 oz. cooked lean ham, ^ gill stiffly made mayonnaise sauce (No. 277), 1 leaf French leaf gelatine, £ gill well-reduced Mad'ere or brown sauce (No. 237 a), 1 tablespoonful double cream, ^ pint aspic jelly, celery salad for centre

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