4939 Délices de Foie gras

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stud a fresh goose liver with truffle, season it well and wrap it in thin slices of salt pork fat. Cook in an earthenware Terrine with Champagne or Hock- flavoured aspic jelly. When ready, allow to cool for 24 hours.

Remove the fat from the jelly first by means of a spoon then by rinsing the surface briefly with hot water.

Serve the foie gras as it is, very cold and accompanied with slices of hot crusty toast.