With some foie-gras purée prepare some balls (of the shape
of bigaroons); in the centre of each place a little ball of
truffle in imitation of the stone of the fruit, and coat them with
a reddish-brown, chaud-froid sauce. This done, glaze them with
jelly.
Dish the collops round a circular cushion, set upon a very
cold dish; arrange the bigaroons in a pyramid on the cushion,
and border the dish with fine, jelly croitons.
17309—MOUSSE DE FOIE GRAS
For the preparation of the mousse, see No. 814. The pro-
cedure and the quantities are always the same, and only the
principal ingredient changes. The moulding is also effected
in the same way in a jelly-clothed and decorated mould, gene-
POULTRY 553
rally just large enough to hold the requisite amount for one
service, or in a silver timbale, incrusted in ice.
1740—MOUSSELINES DE FOIE GRAS
I have oftentimes explained that the substance is the same
from which mousses and mousselines are prepared, and I have
pointed out wherein the difference between them lies.
Just like the other mousselines, those of foie gras are made
in egg- or quenelle-moulds, or others of the same kind. Foie-
gras mousselines are, according to circumstances, either simply
glazed with aspic, or coated with chaud-froid sauce and dished
in a timbale with jelly. They may also be moulded in little
paper cases.
1741—PAIN DE FOIE GRAS
From a cold foie gras, braised in Madeira, cut a few collops
and put them aside. Clear the cooking-liquor of all grease,
reduce to half, and add the yolks of four eggs and one-half Ib.
of butter, proceeding as for a Hollandaise sauce. Complete
with a grilled, crushed, hazel-nut, two leaves of dissolved gela-
tine, and, when the preparation is only lukewarm, mix there-
with (without working the whole overmuch) what remains of
the foie gras, rubbed through a sieve.
Spread this preparation in layers in an aspic-clothed and
decorated mould, separating each layer with other alternate
layers consisting of the reserved collops and some slices of
truffle.
Cover the last layer with aspic, and set the mould in a re-
frigerator for a few hours.
When about to serve, turn out, and border the dish with
fine, aspic jelly crotitons.
1742—PARFAIT DE FOIE GRAS
Fresh foies gras do not bear transport very well, and, when
sent from a distance, often reach their destination tainted. It is,
therefore, difficult, whatever care may have been bestowed on
their preparation, to obtain the results which are achieved by
manufacturers who are renowned for this kind of produce. Con-
sequently, it is preferable to buy the Parfait of foie gras ready-
made from a good firm rather than to try to make it oneself.
1743—PAVE DE FOIE GRAS LUCULLUS
Let a coat of aspic, one-half inch thick, set on the bottom
of a square timbale, and lay thereon a few slices of truffle. Upon
this jelly spread a layer, two-thirds inch thick, of foie-gras
purée, thinned by means of a little melted jelly. When this
purée has set, lay on it a few foie-gras collops and slices of
554 GUIDE TO MODERN COOKERY
truffle; cover with aspic, and continue thus with alternate
layers of purée, collops, and aspic. Fill up the mould with
a layer of aspic jelly; put it in the refrigerator for a few hours,
and dish on a block of ice, cut to the shape of a flagstone.
1744—TIMBALE DE FOIE GRAS TZARINE
Page 319
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
With some foie-gras purée prepare some balls (of the shape of bigaroons); in the centre of each place a little ball of truffle in imitation of the stone of the fruit, and coat them with a reddish-brown, chaud-froid sauce. This done, glaze them with jelly.
Dish the collops round a circular cushion, set upon a very cold dish; arrange the bigaroons in a pyramid on the cushion, and border the dish with fine, jelly croitons.
1739—MOUSSE DE FOIE GRAS
For the preparation of the mousse, see No. 814. The procedure and the quantities are always the same, and only the principal ingredient changes. The moulding is also effected in the same way in a jelly-clothed and decorated mould, gene-
rally just large enough to hold the requisite amount for one service, or in a silver timbale, incrusted in ice.
1740—MOUSSELINES DE FOIE GRAS
I have oftentimes explained that the substance is the same from which mousses and mousselines are prepared, and I have pointed out wherein the difference between them lies.
Just like the other mousselines, those of foie gras are made in egg- or quenelle-moulds, or others of the same kind. Foiegras mousselines are, according to circumstances, either simply glazed with aspic, or coated with chaud-froid sauce and dished in a timbale with jelly. They may also be moulded in little paper cases.
1741—PAIN DE FOIE GRAS
From a cold foie gras, braised in Madeira, cut a few collops and put them aside. Clear the cooking-liquor of all grease, reduce to half, and add the yolks of four eggs and one-half Ib. of butter, proceeding as for a Hollandaise sauce. Complete with a grilled, crushed, hazel-nut, two leaves of dissolved gelatine, and, when the preparation is only lukewarm, mix therewith (without working the whole overmuch) what remains of the foie gras, rubbed through a sieve.
Spread this preparation in layers in an aspic-clothed and decorated mould, separating each layer with other alternate layers consisting of the reserved collops and some slices of truffle.
Cover the last layer with aspic, and set the mould in a refrigerator for a few hours.
When about to serve, turn out, and border the dish with fine, aspic jelly croûtons.
1742—PARFAIT DE FOIE GRAS
Fresh foies gras do not bear transport very well, and, when sent from a distance, often reach their destination tainted. It is, therefore, difficult, whatever care may have been bestowed on their preparation, to obtain the results which are achieved by manufacturers who are renowned for this kind of produce. Consequently, it is preferable to buy the Parfait of foie gras readymade from a good firm rather than to try to make it oneself.
1743—PAVE DE FOIE GRAS LUCULLUS
Let a coat of aspic, one-half inch thick, set on the bottom
of a square timbale, and lay thereon a few slices of truffle. Upon this jelly spread a layer, two-thirds inch thick, of foie-gras purée, thinned by means of a little melted jelly. When this purée has set, lay on it a few foie-gras collops and slices of
truffle; cover with aspic, and continue thus with alternate layers of purée, collops, and aspic. Fill up the mould with a layer of aspic jelly; put it in the refrigerator for a few hours, and dish on a block of ice, cut to the shape of a flagstone.
1744—TIMBALE DE FOIE GRAS TZARINE