1738—Escalopes de Foie Gras Maréchale

From a terrine of very firm foie gras cut the required number of collops, giving them an oval shape. Make a preparation of “pain de foie gras” (No. 1741, Pain de Foie Gras) with the remains of the terrine, and cover the collops with the preparation, shaping the latter in a dome upon them. Coat these garnished collops with cream chaud-froid sauce; decorate with a slice of truffle, and glaze with aspic.

With some foie-gras purée prepare some balls (of the shape of bigaroons); in the centre of each place a little ball of truffle in imitation of the stone of the fruit, and coat them with a reddish-brown, chaud-froid sauce. This done, glaze them with jelly.

Dish the collops round a circular cushion, set upon a very cold dish; arrange the bigaroons in a pyramid on the cushion, and border the dish with fine, jelly croûtons.