Make a mousse [see recipe: Mousse of Mock Pate de Foie Gras a
la Gimo]; put it in a bag that holds a fancy tube; make little rosettes
on a platter about one inch in height and put a little diamond of
truffle on top of each rosette; then put in icebox to get cold. In
the meantime, glaze a ring mould with nice chicken aspic and put
about half inch of it on bottom of the mould; when settled, take
the little rosettes, turn them upside down in the mould (one close
to the other until the mould is lined at the bottom); then fill with
colored aspic to the height of the mousse. When that is settled,
fill with the rest of the mousse and then some more aspic on top
and]leave on the ice until ready to serve. Then dip in warm water and
turn out on a paper doily. Garnish with different colored aspics
and lettuce leaves; serve as salad, or in the centre of this dish auro-
rian sauce or mayonnaise dressing.
Aspic of Mock Pate de Foie Gras a la Walde
Aspic de Fausse Pate de Foie gras, a la Walde
Glaze a ring mould with aspic and decorate with truffles and
white of egg — any design; glaze again, leaving about half inch of
aspic on bottom of the mould; then take the mock pate and care¬
fully remove the fat from the top; dip a teaspoon in hot water;
scoop in thin slices; put one slice resting on top of another; cover
the mould in this way until the bottom is completely full; then fill
with cold aspic the height of the mock pate. When that is settled,
fill with the mousse of mock pate de foie gras [see recipe: Mousse of
Mock Pate de Foie Gras a la Gimo], then the aspic until the mould is
full; leave on ice till ready to serve. Then dip in warm water; turn
out on a paper doily with chopped aspic around and lettuce leaves,
and any kind of salad in the centre with mayonnaise dressing.
THE SWEDISH, FRENCH,
Mousse of Mock P&te de Foie Gras a la Love Pear
Mousse de Fausse Pate de Foie gras a la Poire d' Amour
[See recipe: Mousse of Mock Pate de Foie Gras a la Gimo]. Put in
a paper tube; press it out on a platter in the shape of a pyramid — a
point at top and about three inches around at bottom; then put
in icebox until cold. When cold, lay them on the side; put on a
broiler and chaud-froid with a white chaud-froid sauce; when the
sauce is settled, glaze the pears on one side with a little aspic that
has been tinted with red coloring or beet juice. Arrange on in¬
dividual foundations of aspic with a green leaf put in each and
chopped aspic all around, with a bunch of lettuce leaves in the
centre. Serve with any kind of salad for luncheon or dinner.
Mousse of Mock Pate de Foie Gras a la Love Apple
Mousse de Fausse Pate de Foie gras H la Pomme d’ Amour
Is made the same way [see recipe: Mousse of Mock Pate de
Foie Gras a la Love Pear] only in the shape of apples.
Stuffed Cucumbers with Mousse of Mock Pate de Foie Gras
Concombres a la Mousse de Fausse Pate de Foie gras ✪ Stuffed Cucumbers with Mousse of Mock Pate de Foie Gras
Page 223 · 1 recipe record on this page
Presented as published in 1918. 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
Make a mousse [see recipe: Mousse of Mock Pate de Foie Gras a la Gimo]; put it in a bag that holds a fancy tube; make little rosettes on a platter about one inch in height and put a little diamond of truffle on top of each rosette; then put in icebox to get cold. In the meantime, glaze a ring mould with nice chicken aspic and put about half inch of it on bottom of the mould; when settled, take the little rosettes, turn them upside down in the mould (one close to the other until the mould is lined at the bottom); then fill with colored aspic to the height of the mousse. When that is settled, fill with the rest of the mousse and then some more aspic on top and leave on the ice until ready to serve. Then dip in warm water and turn out on a paper doily. Garnish with different colored aspics and lettuce leaves; serve as salad, or in the centre of this dish aurorian sauce or mayonnaise dressing.
Aspic of Mock Pate de Foie Gras a la Walde Aspic de Fausse Pate de Foie gras, a la Walde
Glaze a ring mould with aspic and decorate with truffles and white of egg — any design; glaze again, leaving about half inch of aspic on bottom of the mould; then take the mock pate and care¬ fully remove the fat from the top; dip a teaspoon in hot water; scoop in thin slices; put one slice resting on top of another; cover the mould in this way until the bottom is completely full; then fill with cold aspic the height of the mock pate. When that is settled, fill with the mousse of mock pate de foie gras [see recipe: Mousse of Mock Pate de Foie Gras a la Gimo], then the aspic until the mould is full; leave on ice till ready to serve. Then dip in warm water; turn out on a paper doily with chopped aspic around and lettuce leaves, and any kind of salad in the centre with mayonnaise dressing.
Mousse of Mock P&te de Foie Gras a la Love Pear Mousse de Fausse Pate de Foie gras a la Poire d' Amour
[See recipe: Mousse of Mock Pate de Foie Gras a la Gimo]. Put in a paper tube; press it out on a platter in the shape of a pyramid — a point at top and about three inches around at bottom; then put in icebox until cold. When cold, lay them on the side; put on a broiler and chaud-froid with a white chaud-froid sauce; when the sauce is settled, glaze the pears on one side with a little aspic that has been tinted with red coloring or beet juice. Arrange on in¬ dividual foundations of aspic with a green leaf put in each and chopped aspic all around, with a bunch of lettuce leaves in the centre. Serve with any kind of salad for luncheon or dinner.
Mousse of Mock Pate de Foie Gras a la Love Apple
Mousse de Fausse Pate de Foie gras H la Pomme d’ Amour
Is made the same way [see recipe: Mousse of Mock Pate de Foie Gras a la Love Pear] only in the shape of apples.
Stuffed Cucumbers with Mousse of Mock Pate de Foie Gras Concombres a la Mousse de Fausse Pate de Foie gras
Records on this page
Stuffed Cucumbers with Mousse of Mock Pate de Foie Gras