A guide to modern cookery

Let the mould stand for a few minutes before emptying it; turm out the timbale upon a round dish; surround it with a border of Périgueux sauce, and serve a sauceboat of Périgueux sauce separately. 1734—TIMBALE DE FOIE GRAS MONTESQUIEU Spread a very even layer, one-third inch thick, of chicken forcemeat upon a sheet of buttered paper. Moisten the surface with some white of egg; sprinkle with chopped truffle, and press on the latter by means of the flat of a knife. Set to poach gently; cool, and then stamp out with a round, even cutter, one inch in diameter. With the resulting roundels, garnish the bottom and sides of a Charlotte mould, placing their truffled sides against the mould. Then, with the view of binding these roundels together, as they are to constitute the outside of the timbale, coat the whole of the mould inside with some fairly firm chicken forcemeat, combined with a quarter of its bulk of foie-gras purée. Fill the mould with a foie-gras Parfait with truffles cut into very large dice and cohered by means of mousseline chicken forcemeat. Cover the whole with a layer of the same forcemeat as that used for the purpose of binding the roundels, and set to poach under cover. Turn out, following the same precautions as above; surround the timbale with a border of nice, pink, Hungarian sauce with paprika, and send a sauceboat of this sauce to the table at the same time. Forz Gras FROID 1735—ASPIC DE FOIE GRAS Clothe an even or ornamented mould (fitted with a central tube) with aspic, and decorate it with poached white of egg and truffle. Fill it with rows of well-trimmed foie-gras rectangles, or shells raised by means of a spoon dipped in hot water, separating each row with a coat of aspic. Except for its principal ingredient, which may vary, the preparation of aspic is always the same as that described under ‘“Aspic de Homard”’ (No. 954). For the turning out and dishing, proceed in exactly the same way. 1736—FOIE GRAS GASTRONOME Take a plain foie-gras Parfait, t.e., one without a crust; trim it neatly to the shape of an egg, and completely cover it with a chaud-froid sauce with paprika. Decorate it according to fancy, and glaze it with cold melted jelly. Cut out a crust, proportionate in size to the egg, and shape it like a cushion. Coat it with a chaud-froid sauce of a different colour; deck it with softened butter, applied by means of a piping-bag fitted with a narrow, grooved pipe; set it on the dish, and place the foie-gras egg upon it. Surround the cushion with fine fair-sized truffles, glazed with aspic jelly. 1737—FOIE GRAS AU PAPRIKA Trim a fine, fresh foie gras; salt it; sprinkle it with a coffeespoonful of paprika; put it into a saucepan with a large sliced Spanish onion and a bay-leaf, and cook in the oven for thirty minutes. This done, set it instantly in an oval terrine, after having carefully removed every bit of onion; cover it with its own grease; fill up the terrine with jelly, and leave to cool. Keep in the cool until ready for serving. N.B.—In Vienna, where this dish is usually served as a hors-d’ceuvre, with baked potatoes, the onion is not removed. The foie gras is left to cool in the terrine in which it has cooked, with all its grease, and it is served thus, very cold. This piece of information was kindly given to me by Madame Katinka. 1738—ESCALOPES DE FOIE GRAS MARECHALE From a terrine of very firm foie gras cut the required number of collops, giving them an oval shape. Make a preparation of ‘* pain de foie gras’ (No. 1741) with the remains of the terrine, and cover the collops with the preparation, shaping the latter in a dome upon them. Coat these garnished collops with cream chaud-froid sauce; decorate with a slice of truffle, and glaze with aspic.