3514 Escalopes de Foie Gras Maréchal

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.