1741—Pain de Foie Gras

From a cold foie gras, braised in Madeira, cut a few collops and put them aside. Clear the cooking-liquor of all grease, reduce to half, and add the yolks of four eggs and one-half lb. of butter, proceeding as for a Hollandaise sauce. Complete with a grilled, crushed, hazel-nut, two leaves of dissolved gelatine, and, when the preparation is only lukewarm, mix therewith (without working the whole overmuch) what remains of the foie gras, rubbed through a sieve.

Spread this preparation in layers in an aspic-No. 916, Another Method of Preparing Aspics de Filets de Soles and decorated mould, separating each layer with other alternate layers consisting of the reserved collops and some slices of truffle.

Cover the last layer with aspic, and set the mould in a refrigerator for a few hours.

When about to serve, turn out, and border the dish with fine, aspic jelly croûtons.