Foies-Gras in Border

Open a terrine of foies-gras; suppress all the top fat and keep on ice for two or three hours. Fill a fancy border mold (Fig. 470) with fine cold aspic jelly (No. 103), and put it on ice for one hour. Cut up the contents of the terrine with a thin steel spoon the size and shape of a tablespoon, dipping it each time into warm water; should this cutting be neatly done the pieces will each acquire the shape of the spoon, rounded lightly; lay all of these as fast as they are done on a cold baking sheet, one beside the other, repairing those that may have been broken during the process, and put them away on ice for a quarter of an hour. Just when prepared to serve dip the border mold into warm water, wipe neatly, and invert the mold on a cold dish, having a wooden or tin foundation in the center exactly the same size and covered with white paper; on this foundation dress the pieces of foies-gras pyramidically, placing the poorest looking ones underneath, and piling the remainder into a steep pyramid.