From a Terrine of very firm foie gras cut the required number of slices and trim them oval shape. Make a Mousse with the trimmings and use this to cover the slices, smoothing the surface dome shape. Coat them with Sauce Chaud-froid, decorate with a slice of truffle and glaze with aspic jelly.
Mould some puree of foie gras into small balls the size of a cherry and press a piece of truffle into the centre of each to represent the stone; coat with reddish-brown Sauce Chaud-froid and glaze with aspic jelly.
Arrange the slices of foie gras around a circular base set on a cold dish and arrange the cherryshaped balls of foie gras in a pyramid on top of the base. Border the dish with cut shapes of aspic jelly.
© 1903 All rights reserved. Published by Taylor and Francis.