3511 Aspic de Foie Gras

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Line a plain or fancy funnel mould with aspic jelly and decorate it with truffle and cooked eggwhite.

Fill with alternate layers of well trimmed rectangular slices of cooked foie gras arranged in rows or slightly overlapping, and aspic jelly. Finish with a layer of jelly, allow to set and demould in the usual manner to serve.

Instead of being cut in slices, the foie gras may be neatly cut out with a spoon in the shape of shells.