Timbale de Foie Gras à la Bourgeoise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the mould lining and garnish

aspic jelly
cooked peas and carrots and turnips, that are cut out with a small pea cutter and plainly boiled ↝ Peas, green, raw [Vegetables and Vegetable Products]
cooked peas and carrots and turnips, that are cut out with a small pea cutter and plainly boiled ↝ Carrots, raw [Vegetables and Vegetable Products]
cooked peas and carrots and turnips, that are cut out with a small pea cutter and plainly boiled ↝ Turnips, raw [Vegetables and Vegetable Products]
aspic jelly

For the foie gras filling

the contents of a tin of pâté de foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]
a good brown chaudfroid sauce
aspic jelly

For garnish

chopped aspic
bunches of the same cut vegetables as used in the mould ↝ Raw vegetable, NFS [Other vegetables and combinations]
a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar

Instructions (11)

Line a plain round Charlotte mould about one eighth of an inch thick with aspic jelly.
Garnish the mould with cooked peas, carrots, and turnips, cut out with a small pea cutter and plainly boiled.
Arrange the vegetables in rows around the mould: first carrot, then turnip and peas, and so on, until the mould is quite covered.
Set the rows with more aspic jelly until it is about a quarter of an inch thick.
Turn the contents of a tin of pâté de foie gras out on a plate and remove the fat.
Mask the foie gras with a good brown chaudfroid sauce, about a quarter of an inch thick, using the sauce when it is beginning to set.
Put the masked foie gras into the prepared mould.
Fill the mould with aspic jelly and let it set.
When firm, dip the mould into hot water and turn out on to a dish.
Garnish the timbale with chopped aspic and bunches of the same cut vegetables used in the mould.
Season the garnish with a little salad oil and tarragon vinegar.

Original Text

Timbale de Foie Gras à la Bourgeoise.
(Timbale de Foie Gras à la Bourgeoise.)

Take a plain round Charlotte mould and line it about one eighth of an inch thick with aspic jelly, and garnish it with some cooked peas and carrots and turnips, that are cut out with a small pea cutter and plainly boiled; arrange these in rows round the mould, first carrot, then turnip and peas, and so on; when the mould is quite covered with the rows set them with more aspic jelly till it is about a quarter of an inch thick. Have the contents of a tin of pâté de foie gras turned out on a plate, remove the fat from it, and mask it over with a good brown chaudfroid sauce, making the masking about a quarter of an inch thick, and using the sauce when it is beginning to set; then put the foie gras into the prepared mould and fill it with aspic jelly, let it set, and when firm dip the mould into hot water, turn out on to a dish, garnish it with chopped aspic and bunches of the same cut vegetables as used in the mould, seasoning them with a little salad oil and tarragon vinegar.

Notes

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