Foie Gras glace a la Hongroise

Ingredients

• 1 fresh goose's liver
• 1 small Spanish onion
• 2 bay-leaves
• paprika pepper
• 2 slices bacon
• 1 oz. butter
• 1 pint aspic jelly (No. 293)
• aromatic seasoning

Method

1. 1

   Wipe the liver with a damp cloth, pare it, and slice the onion thinly.

2. 2

   In a sauté pan with melted butter, fry the onion with bay-leaves and paprika.

3. 3

   Place the liver on top, cover with onions and bacon, season, and cook in a hot oven for 25-30 minutes.

4. 4

   Transfer to a dish, strain the pan juices over the liver, cool, and fill with half-set aspic jelly.

5. 5

   Decorate with truffle slices before serving.

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.

Foie Gras glace a la Hongroise.—l fresh goose's liver, 1 small Spanish onion, 2 bay-leaves, paprika pepper, 2 slices bacon, 1 oz. butter, 1 pint aspic jelly (No. 293), aromatic seasoning

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