When a whole foie gras is to be served hot, it must first be
‘trimmed, studded with raw truffles which have been previously
peeled, quartered, seasoned with salt and pepper, stiffened in
a glassful of brandy, together with a bay-leaf, and cooled
in a thoroughly closed terrine.
When the foie gras has been studded with truffles, wrap it
in thin slices of bacon or a piece of pig’s caul, and set it in
a thoroughly-sealed terrine before cooking it.
The best way to cook foie gras, when it is to be served
whole and hot, is to bake it in a crust of paste that can
absorb the excess of grease produced by the melting of the
liver. For this purpose prepare two layers of patty paste, a
little larger than the liver.
On one of these layers, set the liver wrapped in slices of
bacon; and, if possible, surround it with whole fair-sized
truffles, peeled. Set half a bay-leaf on the liver; moisten the
edges of the paste; cover the whole with the other layer of
paste; seal it down with the thumb, and fold over the edges
of the paste to form a regular, ornamented border which, besides
NN 2
548 SUIDE TO MODERN COOKERY
finishing off the preparation, also increases the strength of the
welding.
Gild the top; streak; make a slit in the top for the escape
of the steam; and, in the case of a medium-sized liver, cook in
a good, moderate oven for from forty to forty-five minutes.
Serve this crust as it stands, and send the garnish separately.
In the dining-room, the waiter in charge removes the top
of the crust, cuts out the liver with a spoon, setting a piece
on each plate, and arranges around each piece the garnish
mentioned on the menu.
I am not partial to the cooking of foie gras in a terrine
when it is to be served hot. In any case the method described
above strikes me as being much the best, whatever be the
garnish that is served with the liver.
I particularly recommend a garnish of noodles, macaroni,
lazagnes, spaghetti and even rice, with hot foie gras.
These pastes should simply be cooked in water and finished
with cream.
This accompaniment makes the foie gras much more
digestible and palatable. The best garnishes for hot foie gras,
besides those given above, are truffles, whole or in slices,
or a Financiére. In the matter of brown sauces, a Madeira
sauce suits admirably, provided it be of great delicacy and not
overcharged with Madeira; but a very light buttered, veal or
chicken glaze, combined with a little old Sherry or old Port,
is even superior. A Hongroise sauce with paprika or an excel-
lent supréme sauce may also be served when the garnish admits
of it.
1727—FOIE GRAS CUIT DANS UNE BRIOCHE
For this dish the foie gras is cooked differently; the result
is almost the same as that yielded by the crust prescribed
above, except that it is much more delicate. This method,
moreover, allows of obtaining a foie gras clear of all grease
(the latter being completely absorbed by the paste), and is
therefore best suited to cold dishing.
After having studded the foie gras with truffles and placed
it in a closed terrine as above, wrap it in slices of bacon, set it
to poach in a moderate oven for twenty minutes, and leave it to
<ool.
Line a buttered timbale-mould, of a size in proportion to
that of the liver, with a thick layer of ordinary unsugared
brioche paste (No. 2370).
Put the foie gras upright in the mould, which it should
almost fill; close the timbale with a cover of the same paste✪ FOIE GRAS CUIT DANS UNE BRIOCHE;
POULTRY 549
make a slit in the top; surround the top of the mould with a
band of strong, buttered paper, that the paste may be prevented
from running over, and let it rest for about thirty minutes in
a temperature of 86° F. to allow the paste to work.
Bake in a rather hot oven, until a needle inserted through
the centre withdraws quite clean.
Serve the dish as it stands with one of the ordinary foie-
gras garnishes.
1728—ESCALOPES DE FOIE GRAS A LA PERIGUEUX
✪ Escalopes de Foie Gras à la Périgueux
Page 316 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When a whole foie gras is to be served hot, it must first be ‘trimmed, studded with raw truffles which have been previously peeled, quartered, seasoned with salt and pepper, stiffened in a glassful of brandy, together with a bay-leaf, and cooled in a thoroughly closed terrine.
When the foie gras has been studded with truffles, wrap it in thin slices of bacon or a piece of pig’s caul, and set it in a thoroughly-sealed terrine before cooking it.
The best way to cook foie gras, when it is to be served whole and hot, is to bake it in a crust of paste that can absorb the excess of grease produced by the melting of the liver. For this purpose prepare two layers of patty paste, a little larger than the liver.
On one of these layers, set the liver wrapped in slices of bacon; and, if possible, surround it with whole fair-sized truffles, peeled. Set half a bay-leaf on the liver; moisten the edges of the paste; cover the whole with the other layer of paste; seal it down with the thumb, and fold over the edges of the paste to form a regular, ornamented border which, besides
finishing off the preparation, also increases the strength of the welding.
Gild the top; streak; make a slit in the top for the escape of the steam; and, in the case of a medium-sized liver, cook in a good, moderate oven for from forty to forty-five minutes.
Serve this crust as it stands, and send the garnish separately.
In the dining-room, the waiter in charge removes the top of the crust, cuts out the liver with a spoon, setting a piece on each plate, and arranges around each piece the garnish mentioned on the menu.
I am not partial to the cooking of foie gras in a terrine when it is to be served hot. In any case the method described above strikes me as being much the best, whatever be the garnish that is served with the liver.
I particularly recommend a garnish of noodles, macaroni, lazagnes, spaghetti and even rice, with hot foie gras.
These pastes should simply be cooked in water and finished with cream.
This accompaniment makes the foie gras much more digestible and palatable. The best garnishes for hot foie gras, besides those given above, are truffles, whole or in slices, or a Financiére. In the matter of brown sauces, a Madeira sauce suits admirably, provided it be of great delicacy and not overcharged with Madeira; but a very light buttered, veal or chicken glaze, combined with a little old Sherry or old Port, is even superior. A Hongroise sauce with paprika or an excellent supréme sauce may also be served when the garnish admits of it.
1727—FOIE GRAS CUIT DANS UNE BRIOCHE
For this dish the foie gras is cooked differently; the result is almost the same as that yielded by the crust prescribed above, except that it is much more delicate. This method, moreover, allows of obtaining a foie gras clear of all grease (the latter being completely absorbed by the paste), and is therefore best suited to cold dishing.
After having studded the foie gras with truffles and placed it in a closed terrine as above, wrap it in slices of bacon, set it to poach in a moderate oven for twenty minutes, and leave it to cool.
Line a buttered timbale-mould, of a size in proportion to that of the liver, with a thick layer of ordinary unsugared brioche paste (No. 2370).
Put the foie gras upright in the mould, which it should almost fill; close the timbale with a cover of the same paste;
make a slit in the top; surround the top of the mould with a band of strong, buttered paper, that the paste may be prevented from running over, and let it rest for about thirty minutes in a temperature of 86° F. to allow the paste to work.
Bake in a rather hot oven, until a needle inserted through the centre withdraws quite clean.
Serve the dish as it stands with one of the ordinary foiegras garnishes.
1728—ESCALOPES DE FOIE GRAS A LA PERIGUEUX
Records on this page
FOIE GRAS CUIT DANS UNE BRIOCHEEscalopes de Foie Gras à la Périgueux