Foie Gras Mould
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This forms an elegant supper dish and helps balance the richness of the foie gras.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 84. The excerpt below is the record exactly as published.
ke a cir- cular mould, and cut some strips of truffle in small round pieces so that it will make a star. Place these at the bottom of the mould in a very thin layer of aspic jelly. Next put in another layer of aspic jelly, say half an inch deep, and then place on this a layer of slices of foie gras entire, cut rather thin
Cook this with the app: pantry check, scaling, and the assistant.