Petites Cremes a la Mulhouse

Ingredients

• 1 terrine or tin of foie gras
• 1 bundle of asparagus
• 1/2 pint asparagus-points
• 1 pint veloutee (No. 206) or Allemande (No. 204) sauce
• seasoning
• 1/2 oz. French leaf gelatine
• 1 gill whipped cream
• 1 gill aspic jelly (No. 293)
• truffle and red chillies for garnish

Method

1. 1

   Line baba or dariole moulds with aspic jelly and decorate with truffles and asparagus.

2. 2

   Cook asparagus, rub through a sieve, and mix with gelatine dissolved in sauce.

3. 3

   Season and add whipped cream.

4. 4

   Fill moulds with foie gras pieces and puree.

5. 5

   Chill until set, then serve with salad.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 339. The excerpt below is the record exactly as published.

Petites Cremes a la Mulhouse. — 1 terrine or tin of foie gras, 1 bundle of asparagus or \ pint asparagus-points, 4 pint veloutee (No. 206) or Allemande (No. 204) sauce, seasoning, ^ oz. French leaf gelatine, 1 gill whipped cream, 1 gill aspic jelly (No. 293), truffle and red chillies for garnish

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