A guide to modern cookery

Cut some slices two and one-half oz. in weight from a raw foie gras. Season them with salt and pepper; dip in beaten egg; roll in finely-chopped truffle, and sauté in clarified butter. Dish in a circle, and, in the middle, pour a Madeira sauce flavoured with truffle essence. 1729—ESCALOPES DE FOIE GRAS A LA RAVIGNAN From a layer of unsugared brioche paste, one-third in. thick, cut twenty roundels two and one-half in. in diameter. On ten of these roundels, spread a coating of chicken forcemeat, leaving a margin one-third in. wide of bare paste on each roundel. Set a slice of truffle in the middle, a thick roundel of raw foie gras on the truffle, another slice of truffle upon that, a coat of forcemeat over the whole; and cover with the ten remaining roundels, after having slightly moistened the latter, that the two edges of paste may be sealed. Press with the back of a round cutter; gild, and cook in a hot oven for fifteen minutes. Dish in a circle, and serve a Périgueux sauce at the same time. 1730—ESCALOPES DE FOIE GRAS A LA TALLEYRAND Prepare: (1) a crust made in a flawn-mould, six in. in diameter; (2) a garnish of blanched macaroni, cut into lengths of one in., cohered with four oz. of grated Gruyére and Parmesan cheese per Ib. of macaroni, and combined with two oz. of butter, four oz. of a julienne of truffles and four oz. of foie gras cut into large dice. Dish in a circle in the crust ten collops of foie gras sautéd in butter, alternating them with fine slices of truffle. Put the macaroni in the middle, shaping it like a dome, sprinkle with grated cheese and glaze quickly. Dish on a napkin, and serve separately a clear chicken glaze, flavoured with truffles and well buttered. 173I—SOUFFLE DE FOIE GRAS Rub two-thirds lb. of foie gras and three and one-half oz. of raw truffles through a fine sieve. Mix the two purées in a basin, and add two-thirds lb. of raw chicken-meat, pounded with the whites of four eggs, and rubbed through a fine sieve. Season; work the preparation on ice, and add to it, little by little, one-half pint of rich, thick, and very fresh cream, then the well-stiffened whites of four eggs. Dish in a buttered soufflé saucepan, and poach under cover in the bain-marie for from thirty to thirty-five minutes. Serve a Madeira sauce, flavoured with truffle essence, separately. 1732—TIMBALE DE FOIE GRAS A L’ALSACIENNE Prepare an ordinary timbale crust. When about to serve, fill it with layers of noodles with cream, separated by alternate layers of foie-gras collops, sautéd in butter, and slices of truffles. Complete with some raw noodles, tossed in butter and distributed over the last layer of cohered noodles. Cover the timbale, and serve a supréme sauce, flavoured with truffle essence, separately. 1733—TIMBALE DE FOIE GRAS CAMBACERES Line a buttered dome-mould with rings of large poached macaroni. These rings should be one-fifth inch thick, and should be garnished inside with very black truffle purée, cohered by means of a little forcemeat. When the mould is lined, coat it inside with a layer of chicken forcemeat combined with truffle purée. Put the mould for a few minutes in a moderate oven, that the forcemeat may poach. Reduce one-third pint of Béchamel sauce, combined with four to five tablespoonfuls of truffle and chicken essence, to half; mix therewith one-half Ib. of poached macaroni, cut into lengths of one inch, and four tablespoonfuls of foie-gras and truffle purée, made from trimmings. Mix the whole thoroughly. Garnish the timbale with this macaroni, spreading it in layers, separated by other alternate layers of foie-gras collops, poached in Madeira, and slices of truffle. Cover the garnish with a layer of forcemeat, and poach in the bain-marie, allowing forty-five minutes for a quart-mould.