4939 Délices de Foie gras

Name: Délices de Foie gras
Cuisine: France
Ingredients: pork fat; salt; champagne; terrine; jelly; hock- flavoured aspic jelly; foie gras; hot water; truffle; fresh goose liver

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stud a fresh goose liver with truffle, season it well and wrap it in thin slices of salt pork fat. Cook in an earthenware