2314—Delices de Foie Gras

Take some fresh, well-seasoned foie gras, studded with truffles, and covered with slices of bacon, and poach it in a basin with good aspic jelly flavoured with dry champagne or Rhine wine. Leave to cool for twenty-four hours; clear the jelly of grease, first by means of a spoon, and then with boiling water.

Serve the preparation as it stands, very cold, and accompany it with grilled, crisp, and very hot slices of bread-crumb.