Reme au Foie Gras Glacee

Ingredients

• a pint of thick cream
• a pinch of coralline pepper
• a little salt
• half a pint of just liquid aspic
• the contents of a jar of pate de foie gras truffe

Method

1. 1

   Season the cream with pepper and salt, add liquid aspic, and freeze until just setting.

2. 2

   Line a mould with this ice, add the pate, fill with more frozen cream, and leave in the cave for an hour.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.

reme au foie gras glacee. — Season a pint of thick cream with a pinch of coralline pepper and a little salt ; add half a pint of just liquid aspic, and freeze in the freezer till just setting. Line a plain mould about l^in. thick with this ice, lay into it the contents of a jar of pate de foie gras truffe

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