Terrine of Foies-Gras in Aspic—Whole

Unmold a terrine of foies-gras; scrape it neatly with a knife on top and sides to remove all the exterior grease, and keep it on ice. Procure a mold of the same shape but an inch wider in diameter and an inch deeper; incrust it in pounded ice; decorate the bottom and sides with fanciful cuts of truffles, tongue, egg-white, and pistachios, dipping each piece into half-set jelly before fastening them on; cover this decoration with a layer of jelly, and pour in more to lay half an inch thick in the bottom. Place the foies-gras exactly in the center and finish filling the mold with cooled-off jelly; keep on ice. Put a rice foundation bottom one inch and a half in height on a plated metal tray with a half-inch high straight edge (the rice foundation should be one inch and a half less in diameter than the tray), turn the aspic out of its mold on to the rice foundation, fastening a small basket on top secured by a skewer, and filling it with small glazed truffles. Decorate around the rice foundation with triangular jelly croutons, as shown in the drawing.