Recipes > Salads > Pâté de Foie Gras, Moulded in Aspic

Pâté de Foie Gras, Moulded in Aspic


Cover the bottoms of small-sized timbale moulds with a little aspic jelly; decorate the jelly with bits of royal custard and capers; cover with more aspic; then add, alternately, layers of pâté de foie gras and aspic, until the mould is filled. Turn on to shredded lettuce and garnish with mayonnaise, using pastry bag and tube. Arrange on individual dishes, so as not to disarrange the dressing in serving. Or, garnish with a chopped cucumber dressed with French dressing.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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