Home › Savouries and Hors d'Oeuvre › Mousses de Foie-gras à la

Mousses de Foie-gras à la

Reine. (Creams of Foie-gras.) Ingredients.

A terrine of Foie-gras.

One ounce of Butter.

Carrot. Onion. Thyme. Bacon. A glass of Sherry.

One pint of Aspic Jelly.

Truffles. Four tablespoonfuls of Glaze.

Half a gill of Cream.

Cooked Asparagus points.

One gill of Mayonnaise Sauce.

Procure a terrine of foie-gras, size No. 9 or No. 10. Take out the liver and farce, cut it into slices, place in a buttered sauté-pan with small slices of carrot, onion, a sprig of thyme, and bacon. Cook over a brisk fire for a few minutes, season with spice, moisten with a glass of sherry, and allow to get cold. Mask eight to ten small dariole moulds with aspic jelly, ornament each with fancifully cut slices of truffles. (You can take this out of the foie-gras.) Put the foie-gras and liquor into a mortar, pound well, and pass through a sieve. Put this in a basin, stir in four tablespoonfuls of dissolved meat glaze and two tablespoonfuls of aspic jelly, stand the basin on some crushed ice, and work the mixture with a whisk until it commences to thicken; add by degrees a little more aspic jelly or very strong veal stock; last of all work in about half a gill of whipped cream. Fill up the moulds and stand them on the ice. Dress the mousses in a circle, placing each on a round of aspic jelly. Fill the centre with cooked asparagus points well seasoned with mayonnaise and aspic jelly. Garnish with triangular shapes of aspic jelly and parsley, and serve.