Line a Charlotte mould with paper and fill it with a Mousse of foie gras.
Line a larger Charlotte mould with jelly and decorate with truffle and cooked egg white. Turn out the Mousse, remove the paper and very carefully place it into the second mould without disturbing the decoration. Fill with jelly and allow to set.
Turn out when required on to a small base or a dish and surround with cut shapes of jelly.
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