Medaillons de Foie Gras a la Metternich
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 16. The excerpt below is the record exactly as published.
edaillons de Foie Gras a la MIetternich — Me- dallions OF Fat Goose Liver, Metter- NicH Style. Cut some cooked fat goose liver into slices about >4 inch thick and trim them nicely. With the trimmings and some truffles, prepare a Salpicon (blended with thickly reduced Madeira sauce). When the latter is 44 cold, lay a teaspoonful of it on each slice and cover with Ham Mousse preparation; smooth over and decorate nicely with truffles, place (the slices) on a buttered pan, cover and cook in a mild oven for lo or 12 min- utes. Serve with Truffle sauce. MOUSSELINE DE FoiE GrAS A LA BOHEMIENNE — Muslin of Fat Goose Liver, Bohemian Fashion. Pound fine 8 ounces of breast of fowl (or turkey), add first an equal amount of foie gras and 4 ounces of panada, and then by degrees 3 egg yolks, and season with salt, pepper and nutmeg ; rub through a fine sieve and set in a cool place. Work the forcemeat well (in a bowl) to make it smooth, and incorporate gently i pint of whipped cream. Try the consistency, and if too solid, add some more cream. Butter some small timbal moulds, fill them with the mousselifie preparation, and cook in the bain-marie for 15 minutes. Then unmould, dish up and pour over some cream paprika sauce. Souffle de Foie Gras — Souffle of Fat Goose Liver. Rub through a fine sieve i pound of fat goose liver
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