Fetites Mousses de Foie Gras

Ingredients

• a terrine or tin of foie gras
• a small mirepoix of sliced carrot, onion, and a small sprig of thyme
• a few dice of lean bacon
• moisten with a glass of sherry
• two tablespoonfuls of dissolved meat-glaze
• two tablespoonfuls of aspic jelly
• about half a gill of whipped cream

Method

1. 1

   Cook the foie gras with mirepoix and bacon, season, and let cool.

2. 2

   Mask moulds with aspic jelly and decorate with truffles.

3. 3

   Pound the foie gras, mix with meat-glaze and aspic, and thicken over ice.

4. 4

   Fill moulds, set, and serve with asparagus or peas.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 340. The excerpt below is the record exactly as published.

Fetites Mousses de Foie Grasd la Heine. — Procure a terrine or tin of foie gras, size No. 10, take out contents (liver and farce), and remove the lard, cut the liver into slices, place in a buttered saute-pan with a small mirepoix of sliced carrot, onion, and a small sprig of thyme, and a few dice of lean bacon ; cook over a brisk fire for a few minutes, season with a little aromatic spice, moisten with a glass of sherry, and allow to get cold. Mask eight to ten small dariole or fluted timbale moulds with aspic jelly, ornament each with fancifully cut slices of truffles. Put the pre- pared foie gras &c. into a mortar, pound well, and pass through a sieve. Put this in a basin, stir in two tablespoonfuls of dissolved meat-glaze and two tablespoonfuls of aspic jelly, stand the basin on some crushed ice, and work the mixture with a wooden spoon until it commences to thicken, add by degrees a little more aspic jelly or very strong veal stock, last of all work in about half a gill of whipped cream

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