3520 Pavé de Foie Gras Lucullus

Name: Pavé de Foie Gras Lucullus
Cuisine: France
Ingredients: aspic jelly; foie gras; jelly; truffle

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Set a 1 cm (⅖ in) thick layer of aspic jelly in the bottom of a deep square timbale. On this jelly spread a 1½ cm (⅗ in) thick layer of foie gras