Paté de Foie Gras in Aspic

Ingredients

• two tablespoons, each, carrot
• two tablespoons, each, onion
• two tablespoons, each, celery
• two sprigs parsley
• two sprigs thyme
• one sprig savory
• two cloves
• one-half teaspoon peppercorns
• one-half bay leaf
• two-thirds cup Sherry wine
• one box gelatine
• one quart consommé
• the juice of one lemon
• whites of two eggs

Method

1. 1

   Cook vegetables in Sherry wine for eight minutes.

2. 2

   Strain and reserve liquor.

3. 3

   Add gelatine and lemon juice to consommé, heat, add strained liquor, season, and cool.

4. 4

   Add beaten egg whites, stir until boiling, let stand, and strain.

5. 5

   Line moulds with aspic and fill with paté de foie gras moistened with whipped cream.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 50. The excerpt below is the record exactly as published.

PAT# DE FOIE GRAS IN ASPIC. Cook two tablespoons, each, carrot, onion and celery, two sprigs parsley, two sprigs thyme, one sprig savory, 188 What to Have for Dinner. two cloves, one-half teaspoon peppercorns, and one-half bay leaf in two-thirds cup Sherry wine, eight minutes. Strain and reserve liquor. Add one box gelatine and the juice of one lemon to one quart consommé. Heat to boiling point, add strained liquor and season with salt and cayenne. Cool, add whites of two eggs

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