1727—Foie Gras cuit dans une Brioche

For this dish the foie gras is cooked differently; the result is almost the same as that yielded by the crust prescribed above, except that it is much more delicate. This method, moreover, allows of obtaining a foie gras clear of all grease (the latter being completely absorbed by the paste), and is therefore best suited to cold dishing.

After having studded the foie gras with truffles and placed it in a closed terrine as above, wrap it in slices of bacon, set it to poach in a moderate oven for twenty minutes, and leave it to cool.

Line a buttered timbale-mould, of a size in proportion to that of the liver, with a thick layer of ordinary unsugared brioche paste (No. 2370, Ordinary Brioche Paste).

Put the foie gras upright in the mould, which it should almost fill; close the timbale with a cover of the same paste; make a slit in the top; surround the top of the mould with a band of strong, buttered paper, that the paste may be prevented from running over, and let it rest for about thirty minutes in a temperature of 86° F. to allow the paste to work.

Bake in a rather hot oven, until a needle inserted through the centre withdraws quite clean.

Serve the dish as it stands with one of the ordinary foie-gras garnishes.