3509 Tourte de Foie gras à l’Ancienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut a raw foie gras into even-sized slices, season them and marinate in brandy together with an equal number of slices of truffle.

Pass the trimmings of the foie gras through a sieve then mix it together with 100 g ( oz) chopped truffle and 600 g (1 lb 5 oz) good quality sausage meat.

Place half of this forcemeat mixture on a round sheet of Pie Paste leaving a 4 cm (1⅗ in) wide space around the edge. Arrange the slices of foie gras and truffle on top, cover with the rest of the forcemeat and smooth the surface. Cover with a second sheet of the same paste.

Seal the edges together, moisten the top edge of the covering paste and surround with a band of puff paste. Knotch the edge of the paste to form a decoration, brush with beaten egg and bake for 45 minutes in a moderate oven.

On removing from the oven, detach the top layer of pie pastry by cutting round the inside edge of the puff pastry; coat the exposed filling of the Tourte with a little fairly thick Sauce Madere.