Timbals Of Foie Gras A La Beatrice Timbales De Foie Gras A La Beatrice

Line the little egg moulds very thinly with strong aspic jelly, then ornament them with finely-shredded raw crisp green lettuce, green French gherkins cut in shreds, and a little tarragon and red chilli; set these with a little aspic jelly, then fill up the centres with pieces of pate de foie gras and truffle cut in strips, add a little aspic jelly to set this, and put on ice to get cold. Line a piccolo border mould with aspic jelly, ornament it round the edge similarly to the eggs, then fill up with aspic and put aside to get cold; when ready to serve dip the moulds in warm water and turn out; arrange an egg shape in each of the spaces of the piccolo, put some chopped aspic in the centre by means of a forcing bag and pipe, and dish another egg on the top of this as in engraving; garnish round this with chopped aspic jelly, and quarters of plovers' or chicken's eggs, that are sprinkled with chopped truffle and shreds of red chilli and then masked with aspic jelly, and here and there some macedoine (or other nice vegetable), to a pint of which a tablespoonful of salad oil, a tablespoonful of tarragon vinegar, a few drops of chilli vinegar, and a pinch of mignonette pepper have been added. Place in each corner of the dish, as in engraving, a little round of thick Mayonnaise (vol. i.), using a forcing bag and pipe for the purpose, with some of the vegetables, and serve for a cold entree or for any cold collation.

Souffle Of Foie Gras A La Montreal Souffle De Foie Gras A La Montreal

Place a double band of paper round the outside of a silver or paper souffle case, so that it stands about four inches above the case, fix it with a little sealing-wax, and then line it with a mock foie gras or liver farce, prepared as below, by means of a forcing bag with a plain pipe, forcing out the mixture to the thickness and length of finger biscuits; smooth this over with a wet warm knife, then fill up the inside of the case with the cream mixture as below, and put the souffle into the ice cave for about one hour; then remove the paper band, and garnish the top of the souffle as in engraving with cooked artichoke bottoms that have been sliced and seasoned with a little salad oil, tarragon vinegar, chopped tarragon, and a little finely-chopped aspic jelly. Serve on a napkin or dish-paper for an entree or second-course dish, or for a cold collation.

Cream Mixture For Souffle Of Foie Gras A La Montreal

Whip one pint of double cream till perfectly stiff, then whip half a pint of consomme or good chicken stock of the consistence of jelly with half a pint of aspic till spongy, add this to the cream with a dust of coralline pepper and a pinch of salt; cut up the contents of a small tin of pate de foie gras into tiny dice shapes with a wet warm knife and mix with the other ingredients, add two or three chopped truffles, and put all into a forcing bag with a plain pipe, and use as directed above.