Darioles De Foie-gras a LA Vatel
Ingredients
Directions
Mask small dariole moulds with aspic jelly.
Decorate the bottom and sides with truffle slices.
Place a piece of foie-gras in each mould.
Fill with half-set aspic and refrigerate until set.
Immerse in warm water, turn out onto a cloth, and serve on a dish.
Garnish with chopped aspic.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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