3512 Foie Gras du Gastronome

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut a Parfait of foie gras into small, rectangular slices; coat half of them with white Sauce Chaud-froid and decorate the others with neat shapes of truffle fixing them with a little cool melted jelly.

Line a large egg-shaped mould with jelly then cover this with the two kinds of slices of foie gras, alternating them. Finish filling the mould with a Mousse of foie gras and place in the refrigerator for 2 hours.

Demould on to a slightly hollowed out base placed on a dish and fashioned to the form of a nest with piped butter, using a small plain piping tube.

Surround with neat cut shapes of aspic jelly.

A variation of this preparation is as follows: Trim a Parfait of foie gras into the shape of an egg, completely coat it with a pink paprika-flavoured Sauce Chaud-froid, decorate to choice and glaze with aspic jelly.

Prepare a cushion-shaped Crouton of fried bread of a size proportionate to that of the simulated egg and coat this with a Sauce Chaud-froid of a different colour. Imitate the cords of the cushion using softened butter in a piping bag fitted with a small plain tube.

Place on a dish and set the decorated egg of foie gras on top; surround with nice truffles, which have been cooked with Madeira and then glazed with jelly.