[Gild] the top; streak; make a slit in the top for the escape of the steam; and, in the case of a medium-sized liver, cook in a good, moderate oven for from forty to forty-five minutes.
Serve this crust as it stands, and send the garnish separately.
In the dining-room, the waiter in charge removes the top of the crust, cuts out the liver with a spoon, setting a piece on each plate, and arranges around each piece the garnish mentioned on the menu.
I am not partial to the cooking of foie gras in a terrine when it is to be served hot. In any case the method described above strikes me as being much the best, whatever be the garnish that is served with the liver.
I particularly recommend a garnish of noodles, macaroni, lazagnes, spaghetti and even rice, with hot foie gras.
These pastes should simply be cooked in water and finished with cream.
This accompaniment makes the foie gras much more digestible and palatable. The best garnishes for hot foie gras, besides those given above, are truffles, whole or in slices, or a Financière. In the matter of brown sauces, a Madeira sauce suits admirably, provided it be of great delicacy and not overcharged with Madeira; but a very light buttered, veal or chicken glaze, combined with a little old Sherry or old Port, is even superior. A Hongroise sauce with paprika or an excellent suprême sauce may also be served when the garnish admits of it.
[1727—FOIE GRAS CUIT DANS UNE BRIOCHE]
For this dish the foie gras is cooked differently; the result is almost the same as that yielded by the crust prescribed above, except that it is much more delicate. This method, moreover, allows of obtaining a foie gras clear of all grease (the latter being completely absorbed by the paste), and is therefore best suited to cold dishing.
After having studded the foie gras with truffles and placed it in a closed terrine as above, wrap it in slices of bacon, set it to poach in a moderate oven for twenty minutes, and leave it to cool.