Recipes > Meat > Goose > Pate-de-Foie-Gras in Aspic

Pate-de-Foie-Gras in Aspic


  • 1 box of granulated gelatin
  • 1 teaspoonful of beef extract
  • 1 small onion
  • 1 bay leaf
  • 1 blade of mace
  • 1 truffle
  • 1 carrot
  • 1 green pepper
  • 1 red pepper
  • 1 lemon
  • 1 tureen of foie-gras


Cover the gelatin with a half cupful of cold water to soak for a half hour. Put all the vegetables and seasoning in one quart of cold water, bring to boiling point, simmer gently twenty minutes, add the beef extract, one teaspoonful of salt and a saltspoonful of black pepper. Add the gelatin, stir until the gelatin is dissolved, and strain. Add the juice of the lemon and the whites of two eggs, slightly beaten. Bring to boiling point, boil rapidly for five minutes, and strain through two thicknesses of cheese cloth. Cut the peppers into fancy shapes. Chop the truffle fine. Select a dozen dariole molds, moisten them in cold water, baste them with the aspic, and, when cold, garnish the bottoms handsomely with a pepper and truffle. Put in another layer of aspic, which must be cold, but not thick; on top of this place a slice of pate-de-foie-gras, cover them carefully with the aspic, filling the mold to the top. Stand these away over night. Serve on crisp lettuce leaves, and pass with them a mayonnaise. These are the handsomest of all the cold aspic dishes.

A single large mold may be used for ball suppers or large receptions. To serve, cut it into slices, and pass mayonnaise of celery.

This will serve twelve persons.


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