Aspic de Foie Gras

Ingredients

Equipment Needed

• •4-cup (1 litre) even-sided ring mould fitted with a central tube
• •Rimmed roasting tin large enough to hold the mould in crushed ice
• •Small heatproof dish for poaching the egg whites
• •Instant-read thermometer
• •Thin slicing knife
• •Chilled oval platter and clean white napkin

Instructions

1. 1

   Ready the cold station

   Clear a level refrigerator shelf and chill the four-cup mould and serving platter for 30 minutes. Nest the mould upright in a roasting tin of crushed ice. Set the finished jelly component from Aspic de Homard (No. 954) over barely warm water just until it becomes liquid, then cool it to 75 to 80°F (24 to 27°C). It should pour easily without feeling warm. If it begins setting in the bowl, warm it over water for a few seconds; never boil it, because boiling weakens its structure and dulls its clarity.

2. 2

   Poach the egg whites

   Stir the egg whites only enough to loosen them, without raising bubbles, and pour them into a small heatproof dish. Set the dish in a covered saucepan of barely trembling water and poach for 8 to 10 minutes, until the whites are opaque and firm throughout. Cool, chill, and cut the smoothest portion into small diamonds, crescents, or rounds. Slice the truffle thinly and keep both decorations cold.

3. 3

   Clothe the mould

   Use Another Method of Preparing Aspics de Filets de Soles (No. 916) as the complete model for clothing and filling the mould. Pour about ⅓ cup (80 ml / 80 g) of the cooled jelly into the ice-cold mould, then rotate and tilt it until the bottom, central tube, and sides carry one thin, even coat. Drain the excess back into the bowl before it sets and refrigerate the mould for 8 minutes. If a bare patch appears, fix it with a teaspoonful of jelly and set it again; a patched coat disappears beneath the following layers.

4. 4

   Fix the decoration

   Arrange the egg-white and truffle shapes against the base and lower sides of the mould, remembering that the surface touching the mould will be seen after turning out. Make the pattern regular and restrained. Fix each piece with two or three drops of jelly and chill for 5 minutes, then spoon in enough jelly to make a one-inch (2.5 cm) clear foundation. Pour against the side rather than directly onto the decoration. If a piece lifts, press it back with a cold skewer, chill briefly, and fix it again before adding more jelly.

5. 5

   Trim the foie gras

   Dip a thin knife into hot water, wipe it completely dry, and cut the cold foie gras into neat rectangles about 1½ inches long, ¾ inch wide, and ½ inch thick (4 by 2 by 1.25 cm). Clean, dry the knife, and warm it again before every cut. Keep the rectangles on a chilled plate while the jelly foundation firms. Save the trimmings for toast rather than pressing them into gaps, where they would cloud the pattern.

6. 6

   Build row by row

   When the foundation is firm beneath a light fingertip, stand a close row of foie gras rectangles around the mould. Spoon in only enough cool jelly to fix their bases, then chill for 8 to 10 minutes. Add another thin coat to cover the row and chill until firm before repeating. Continue one row and one coat at a time until the mould is filled to within ½ inch (1.25 cm) of the rim. If a row shifts or floats, stop, lift the pieces back with a chilled fork, pour off the loose jelly, and chill both mould and jelly for 10 minutes before fixing the row again with teaspoonfuls. Ça se rattrape.

   The set layer should resist a fingertip without leaving liquid behind. The next jelly coat must remain cool and fluid; warm jelly softens the foie gras and melts the bond underneath.
7. 7

   Seal and chill

   Cover the final row with jelly and fill the mould level with the rim. Pass a cold skewer only through the open jelly channels to release any trapped bubbles, taking care not to disturb the foie gras. Chill uncovered for 30 minutes, then cover without touching the surface and refrigerate for at least 6 hours, preferably overnight. The aspic is ready when its centre feels completely firm and the jelly draws very slightly from the metal.

8. 8

   Turn out and serve

   Cover the chilled platter with a clean white napkin. Dip the mould just below its rim in very hot water for 5 seconds, dry it thoroughly, invert it over the platter, and lift with one confident motion. If it does not release, wrap the mould in a warm towel for 2 seconds and try again; prolonged heat melts the fine outer coat. If the surface begins softening, return the whole mould to the refrigerator for 20 minutes before another attempt. Slice with a hot, completely dry knife and serve at once. À table!

Chef Tips

• •Use fully cooked foie gras terrine or foie gras entier with enough firmness to cut cleanly. Raw foie gras and soft mousse cannot hold the precise rectangles required here, and no amount of extra jelly will give them structure.
• •Test the finished jelly from Aspic de Homard (No. 954) on a cold saucer before assembly. After 10 minutes in the refrigerator it should be clear, flexible, and firm enough to lift without tearing. If it remains loose or sets like rubber, correct that finished component before it reaches the mould.
• •Fresh black truffle is splendid when available, but a good whole preserved truffle is the classical pantry's honest answer. Drain it well, since excess preserving liquid can prevent the decorative pieces from bonding to the first coat.
• •Serve the aspic very cold with plain toasted brioche and a glass of Sauternes or another balanced sweet white wine. The mould already carries its own decoration, so it needs no greenery, flowers, or additional sauce.

Advance Preparation

• •The finished jelly component from Aspic de Homard (No. 954) may be prepared up to two days ahead, kept covered and refrigerated, then remelted gently over warm water before assembly.
• •Poach and cut the egg-white decorations and slice the truffle one day ahead. Keep them separately covered and cold so their surfaces remain clean and dry.
• •Assemble the full aspic the day before dinner and leave it in its mould overnight. Turn it out no more than 30 minutes before serving and keep it refrigerated until the platter goes to the table.

Frequently Asked Questions

Nutrition Information

1 serving (about 285g)