Chapter XVI · Poultry (Volaille) · No. 1739
Built upon: No. 814Préparation de la Mousse de TomatesNo. 916Another Method of Preparing Aspics de Filets de Soles
1739—Mousse de Foie Gras
For the preparation of the mousse, see No. 814, Préparation de la Mousse de Tomates. The procedure and the quantities are always the same, and only the principal ingredient changes. The moulding is also effected in the same way in a jelly-No. 916, Another Method of Preparing Aspics de Filets de Soles and decorated mould, generally just large enough to hold the requisite amount for one service, or in a silver timbale, incrusted in ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1739, p. 552. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →