Mousselines of Foiles-Gras a la Dana

Prepare a frothy preparation with foies-gras in the following manner: Pound one pound of foies-gras taken from a terrine, pass the pulp through a sieve, season, lay it in a thin iron vessel and beat well, adding a gill of melted glaze (No. 402) and two gills of brown chaudfroid sauce (No. 594), to make the preparation of a good consistency when cold. After it has become smooth stir in slowly the equal quantity of a pint of well-drained whipped cream without sugar. Range on pounded ice fifteen quenelle molds (Fig. 76); cover the insides of these to half their height with the frothy preparation, forming a hollow in the center, and into this lay a slice of foies-gras three-sixteenths of an inch thick and cut egg-shaped; finish filling the molds with the same preparation, smooth the tops, having them perfectly flat, and then set the molds on ice for one hour. Dip them into hot water, unmold the mousselines on a cold baking sheet and cover each one with brown chaudfroid sauce (No. 594). After this has become quite cold dress the mousselines in a pyramid inside a jelly border. Garnish around the border with clear jelly cut into very small dice, and outside of this place a row of jelly croutons (No. 2442).