Petites Bombes d'Alsacienne

Ingredients

• 1 tin or terrine foie gras pate
• 1 gill cream
• 2 eggs
• 1 gill well-reduced veloutee sauce (No. 206)
• 1/2 gill chicken stock
• 1/2 oz. gelatine
• 2 oz. cooked ham (lean)
• 1 gill aspic (No. 293)
• 1 endive
• aromatic seasoning

Method

1. 1

   Separate egg whites and yolks, mix with cream, season, and steam in greased moulds.

2. 2

   Cool and cut into shapes.

3. 3

   Prepare foie gras by removing lard and cutting truffles.

4. 4

   Line moulds with aspic, garnish with shapes, and fill with foie gras mixture.

5. 5

   Chill until set and serve with salad.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 338. The excerpt below is the record exactly as published.

etites Bombes d V Alsacienne. — 1 tin or terrine foie gras pate, 1 gill cream, 2 eggs, 1 gill well-reduced veloutee sauce (No. 206), \ gill chicken stock, ^ oz. gelatine, 2 oz. cooked ham (lean), 1 gill aspic (No. 293), k endive, aromatic seasoning. Separate the whites from the yolks of eggs, mix each lot separately with a tablespoonful of cream ; season with a pinch of salt. Pour separately in a well-greased mould, cover with paper and stand in a COLD DISHES OF MEAT, POULTRY, AND GAME 401 saute-pan half-filled with boiling water, steam slowly for ten minutes, then draw the pan on one side and let stand till cold. Turn out on a cloth, cut into slices, and stamp out into fanciful shapes suitable for garnishing. Open the tin or terrine of foie gras, remove the lard from the surface, turn out, take out the pieces of truffle, wash them, and cut into fanciful shapes also for garnish. Cut the ham in the same manner for a similar purpose. Line six to eight little square or oblong-shaped moulds with aspic jelly, garnish the bottom portions with the stamped-out shapes of truffles, yolks and whites of egg, and ham, so as to form symmetrical designs. Put the foie gras and trimmings of ham into a mortar, pound until smooth, and rub through a sieve, return to the mortar and work in the veloutee sauce and the remainder of cream. Dissolve the gelatine in the chicken stock and incorporate with the puree, add half a tablespoonful of aromatic seasoning, mix well. When nearly cold fill up the centre of the moulds, and place them on the ice to set. Turn out on a dish, surround with a bed of endive

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