Fleurettes de Foie Gras (Foie Gras with Mayonnaise)

Ingredients

• 1 medium-sized tin or terrine of foie gras pate
• 1 truffle
• 1 gill of mayonnaise sauce
• ½ gill of bechamel sauce
• ½ pint of stiff aspic jelly
• a few sprays of tarragon and chervil
• 2 leaves of French leaf gelatine

Method

1. 1

   Prepare moulds with melted aspic.

2. 2

   Decorate with truffle and herbs.

3. 3

   Mix mayonnaise with aspic, coat moulds, and fill with pounded foie gras mixture.

4. 4

   Set until firm, then serve.

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.

eurettes dr Foie Gras (Foie Gras with Mayon- naise).— 1 medium-sized tin or terrine of foie gras pate, 1 truffle, 1 gill of mayonnaise sauce (No. 277), i, a gill of bechamel sauce (No. 202), £ a pint of stiff aspic jelly, a few sprays of tarragon and chervil, 2 leaves of French leaf gelatine

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