James Peterson

Foie Gras en Gelée

Preparation info
  • Yield:

    4

    First-course Servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

The ideal gelée for foie gras would be derived from the poaching liquid for the foie gras itself, but since this is rarely practical, here we use a classic brown meat gelée. If you like, add chopped morels or truffles to the gelée.

Ingredients

terrine of foie gras, 3-oz (

Method

  1. Assemble four ramekins just large enough to hold the slices of foie gras. If the slices won’t fit, cut the foie gras into large cubes. Pour about a third of the gelée into the ramekins and let it set in the refrigerator.
  2. When the gelée is well set, arrange the foie gras on top in the ramekins and pour over the rest of the gelée stock. Allow to set in the refrig