Parfait de Foie Gras

Ingredients

• 1 cupful foie gras
• 1 to 2 oz. fresh butter
• Seasoning
• 2 or 3 table-sps. whipped cream
• A few drops of carmine
• 3 or 4 truffles
• 1 table-sp. brandy or white wine
• Aspic jelly

Method

1. 1

   Pound foie gras with softened butter, season, and sieve.

2. 2

   Add cream and mix lightly.

3. 3

   Fill a mould with the mixture, make a hollow, add truffles soaked in brandy, cover with more mixture, set on ice until firm.

4. 4

   Turn out, decorate with truffle slices, and brush with aspic jelly.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 436. The excerpt below is the record exactly as published.

Parfait de Foie Gras 1 cupful foie gras. 1 to 2 oz. fresh butter. Seasoning. 2 or 3 table-sps. whipped cream. A few drops of carmine. 3 or 4 truffles. 1 table-sp. brandy or white wine. Aspic jelly

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