Crème au foie gras glacée

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Season a pint of thick cream with a pinch of coralline pepper and a little salt.
  2. Add half a pint of just liquid aspic, and freeze in the freezer till just setting.
  3. Line a plain mould about 11/2in. thick with this ice.
  4. Lay into it the contents of a jar of pâté de foie gras truffé, carefully freed from any grease.
  5. Fill up with more of the frozen cream, and leave it in the cave for an hour or so.
Original Text · last edited 4 days ago
Crème au foie gras glacée.—Season a pint of thick cream with a pinch of coralline pepper and a little salt; add half a pint of just liquid aspic, and freeze in the freezer till just setting. Line a plain mould about 1½in. thick with this ice, lay into it the contents of a jar of pâté de foie gras truffé, carefully freed from any grease, fill up with more of the frozen cream, and leave it in the cave for an hour or so.
Notes
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