Chapter XVI · Poultry (Volaille) · No. 1736
1736—Foie Gras Gastronome
Take a plain foie-gras Parfait, i.e., one without a crust; trim it neatly to the shape of an egg, and completely cover it with a chaud-froid sauce with paprika. Decorate it according to fancy, and glaze it with cold melted jelly.
Cut out a crust, proportionate in size to the egg, and shape it like a cushion. Coat it with a chaud-froid sauce of a different colour; deck it with softened butter, applied by means of a piping-bag fitted with a narrow, grooved pipe; set it on the dish, and place the foie-gras egg upon it.
Surround the cushion with fine fair-sized truffles, glazed with aspic jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1736, p. 551. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →