Chapter XVI · Poultry (Volaille) · No. 1735
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 954Aspic de Homard
1735—Aspic de Foie Gras
No. 916, Another Method of Preparing Aspics de Filets de Soles an even or ornamented mould (fitted with a central tube) with aspic, and decorate it with poached white of egg and truffle. Fill it with rows of well-trimmed foie-gras rectangles, or shells raised by means of a spoon dipped in hot water, separating each row with a coat of aspic.
Except for its principal ingredient, which may vary, the preparation of aspic is always the same as that described under “Aspic de Homard” (No. 954, Aspic de Homard).
For the turning out and dishing, proceed in exactly the same way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1735, p. 551. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →