Mousse de Pate de Foie Gras

Ingredients

• a jar of pate de foie gras No. 3
• two tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• four tablespoons whipped cream
• pepper
• salt
• cooked smoked tongue

Method

1. 1

   Press pate through a fine sieve and then add gelatine, sherry, whipped cream, pepper, and salt.

2. 2

   Slice cooked smoked tongue on a bias about two inches wide and four inches long; spread out and fill with the pate; double it in the shape of a cornucopia; sprinkle the pate at the ends with chopped truffles; put on a broiler and glaze with aspic and decorate all around with whipped cream that has some gelatine with little specks of truffles; glaze again and serve on a foundation of cold hominy with salad in the centre.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 226. The excerpt below is the record exactly as published.

Mousse de Pate de Foie Gras. Take a jar of pate de foie gras No. 3; press through a fine sieve and then add two tablespoons dissolved Cox’s gelatine, one tablespoon sherry, four tablespoons whipped cream, pepper and salt. Slice cooked smoked tongue

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