Prepare a lightly baked pastry case moulded in a shallow round mould with sloping sides.
Coat the bottom and sides with a layer of chicken forcemeat and place in a warm oven to cook the forcemeat.
Arrange alternate round slices of foie gras sauteed in butter and ox tongue around the inside and fill the centre dome shape with a mixture of cooked mushrooms, cocks’ kidneys and small turned truffles all mixed together with Sauce Madere. Place a circle of nice cockscombs between the slices of foie gras and the filling.
Serve accompanied with Sauce Madere.
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