3517 Pain de Foie Gras

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line a Charlotte mould with jelly, decorate with truffle and fill with alternate layers of Mousse of foie gras and slices of foie gras braised with Madeira; finish with a layer of Mousse. Keep in the refrigerator until required then demould on to a dish and surround with neat cut shapes of jelly.