Little Nectarines of Foie Gras à la Belle. (Petites Nectarines de Foie Gras à la Belle.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
10.0 moulds
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
For the nectarines
For the ragoût (for ten moulds)
Instructions (15)
  1. Line some small hexagon dariols with aspic jelly.
  2. When this is set ornament them with finely shredded red chilli, forming a cross at the bottom of the mould, also decorate the sides then set with a little more aspic and line the mould all over with aspic cream.
  3. Fill up the inside with a ragoût prepared as below.
  4. When these are set dip the moulds into warm water and turn out on a clean cloth to absorb any moisture.
  5. Dish them up on a border of aspic jelly.
  6. Fill up the centre with a good salad of lettuce mixed with oil and tarragon vinegar and a little salt.
  7. Take four cooked plovers’ eggs, cut them into quarters and garnish them with a little sprinkling of chopped truffle and two strips of chilli arranged in a cross on each, set the garnish with a little aspic.
  8. Place these eggs on the top of the lettuce.
  9. Arrange little rings of cucumber between each nectarine.
  10. Garnish round the dish with chopped aspic and little bunches of the salad in the corners.
To make ragoût for ten moulds
  1. Take half a pint of aspic jelly, one wineglass of sherry, one and a half gills of good flavoured brown sauce, one orange of glaze, two fresh mushrooms cut up in slices, a pinch of castor sugar, and boil down to half the quantity.
  2. Keep skimmed while boiling, then tammy.
  3. When cool and thickening add to this the contents of a small tin of pâté de foie gras (having removed the fat), cut in small dice shapes with a hot warm knife.
  4. Add six cooked button mushrooms, and two or three truffles similarly cut up.
  5. Use when the whole is getting set.
Original Text
Little Nectarines of Foie Gras à la Belle. (Petites Nectarines de Foie Gras à la Belle.) Line some small hexagon dariols with aspic jelly, and when this is set ornament them with finely shredded red chilli, forming a cross at the bottom of the mould, also decorate the sides then set with a little more aspic and line the mould all over with aspic cream, and fill up the inside with a ragoût prepared as below; when these are set dip the moulds into warm water and turn out on a clean cloth to absorb any moisture, dish them up on a border of aspic jelly, fill up the centre with a good salad of lettuce mixed with oil and tarragon vinegar and a little salt; take four cooked plovers’ eggs, cut them into quarters and garnish them with a little sprinkling of chopped truffle and two strips of chilli arranged in a cross on each, set the garnish with a little aspic and place these eggs on the top of the lettuce, and arrange little rings of cucumber between each nectarine; garnish round the dish with chopped aspic and little bunches of the salad in the corners. To make ragoût for ten moulds take half a pint of aspic jelly, one wineglass of sherry, one and a half gills of good flavoured brown sauce, one orange of glaze, two fresh mushrooms cut up in slices, a pinch of castor sugar, and boil down to half the quantity; keep skimmed while boiling, then tammy, and when cool and thickening add to this the contents of a small tin of pâté de foie gras (having removed the fat), cut in small dice shapes with a hot warm knife, add six cooked button mushrooms, and two or three truffles similarly cut up, and use when the whole is getting set.
Notes
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