Home › Sandwiches › Aspics of Foie Gras

Aspics of Foie Gras

Prepare some very small fluted timbale molds by dusting with powdered yolk of a hard boiled egg a little liquid aspic poured into the molds will cause it to adhere. In the bottoms press a tiny circle cut from the white of the egg. To the contents of a small jar of pate de foie gras, add a tablespoonful of lemon juice and mix it gradually with half pint of partly liquid aspic. Whip until it is light and partly firm, then fill the molds. Serve one to each person (as your fancy may please you), with toasted crackers or wafers.