For serving as a hot dish the goose liver should firstly be well trimmed and the nerves removed; it is then studded with quarters of small raw peeled truffles which have been seasoned with salt and pepper, quickly set and stiffened over heat with a little brandy together with a bay-leaf. Before using the truffles leave them to cool in a tightly closed Terrine.
After the foie gras has been studded, wrap it completely in thin slices of salt pork fat or pig’s caul, and place in a tightly closed Terrine for a few hours.
The best method for preparing a hot whole foie gras is to cook it as follows, using a pastry that will absorb the excess fat as and when it melts.
Cut out two oval layers of Pie Paste slightly larger than the foie gras; place the foie gras on one of the ovals and surround it with mediumsized peeled truffles. Place half a bayleaf on top, moisten the edges of this paste, cover with the other oval of paste and seal the edges well together decorating the edges. Brush with eggwash, decorate by scoring with the point of a small knife and make a hole in the top for the steam to escape whilst cooking.
Bake in a fairly hot oven for 40-45 minutes for a liver weighing from
Serve as it is accompanied with the selected garnish.
In restaurants the head waiter cuts around the top of the pie crust and removes it. He then cuts portions of the foie gras with a spoon and places each portion on a plate with some of the garnish as indicated on the menu.
© 1903 All rights reserved. Published by Taylor and Francis.