Foie Gras in Aspic
Ingredients
Directions
Prepare the mold
Melt the aspic jelly and coat a small mold that has been wetted.
Layer and set
Arrange foie gras cut into small pieces and truffle sliced thinly and shaped as desired in the mold.
Pour in more jelly, add another layer of foie gras and truffle, and fill the mold with the remaining jelly.
Color the remaining aspic with carmine or cochineal.
When cold, cut into slices and then into diamonds.
Garnish the jelly with the sliced gherkins.
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.
Explore the science
What each ingredient does
- Foie gras
- Provides the rich, soft, fatty texture that defines the dish.
- Aspic jelly
- Sets around the foie gras and truffle to hold the layers together and give a clear, firm surface.
- Truffle
- Adds a concentrated earthy aroma to the foie gras layers.
The step that matters
Coat the mold with aspic before layering. Aspic must be melted and then cooled to the right consistency to coat evenly. If it is too hot, it will melt the foie gras; if too cold, it will set unevenly and leave gaps in the layers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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