Little Bouches Of Foie Gras A La Russe Petites Bouchees De Foie Gras A La Russe

Thinly line some little bouche moulds with aspic jelly, garnish them with little thinly-cut strips of hard-boiled white of egg, and place here and there, round the mould some little beads of the prepared red garnish, using a forcing bag with a small plain pipe for the purpose, and at the bottom of the mould form a little border all round with finely-shredded lettuce, setting it with a little more liquid aspic jelly. Place a little piece of pate de foie gras in the centre of each mould, then fill them up entirely with liquid aspic jelly, and put aside till set. Take some little square paper cases, nearly fill them with the prepared salad, turn out the little bouches by dipping them in hot water and draining them on a clean cloth, and place one in each case on top of the green salad, and by means of a forcing bag with a medium-sized pipe form a little border of finely-chopped aspic jelly all round the edge of the case; place a tiny sprig of raw green chervil, or a small cleansed radish, at the four corners of each case, dish up on a dish-paper on entree or flat dish, and serve for cold entree, second-course dish, or for any cold collation.

Red Garnish For Little Bouches Of Foie Gras A La Russe

Take about two ounces of finely-chopped lean cooked ham or tongue, mix it with sufficient liquid aspic jelly to cover it, season with a little coralline pepper and a few drops of carmine, stir till beginning to set, then put into the forcing bag, and use as directed.

Salad For Little Bouches Of Foie Gras A La Russe

Take the heart of a nice well-washed crisp lettuce, dry it well, cut it into shreds, mix with it a little fresh-chopped tarragon and chervil, season with a little salad oil and salt, mix altogether, and use.

Mousse Of Foie Gras A La Rossini - Mousse De Foie Gras A La Rossini

Line a plain round Charlotte mould thinly with liquid aspic jelly, ornament it with truffles, gherkins, red chillies, and hard-boiled white of egg that are cut in slices 'then stamped out in any pretty designs, setting them to the mould with a little more aspic to keep them in their places. Take the contents of a jar of pate de foie gras and rub it through a clean fine wire sieve, and mix it with two wineglassfuls of sherry. Take half a pint of good-flavoured light stock, mix it with rather better than a quarter-ounce of Marshall's gelatine, and, when dissolved, strain and leave till somewhat cool; whip it in a whipping-tin till quite spongy, add this to the foie gras, and pour it into the prepared mould; leave it on ice till cold and firm; then dip it into hot water, pass a clean cloth over the bottom to absorb any moisture, turn out the mousse on to a bed of plainly boiled cold rice (vol. i. page 32), garnish it with little blocks of cut aspic jelly, and serve for a cold entree, or for second course, or any cold collation.