[1738—ESCALOPES DE FOIE GRAS MARÉCHALE[!-- TN: acute invisible --]
From a [terrine] of very firm foie gras cut the required number of collops, giving them an oval shape. Make a preparation of “pain de foie gras” (No. [1741]) with the remains of the [terrine], and cover the collops with the preparation, shaping the latter in a dome upon them. Coat these garnished collops with cream chaud-froid sauce; decorate with a slice of truffle, and glaze with aspic.
With some foie-gras purée prepare some balls (of the shape of bigaroons); in the centre of each place a little ball of truffle in imitation of the stone of the fruit, and coat them with a reddish-brown, chaud-froid sauce. This done, glaze them with jelly.
Dish the collops round a circular cushion, set upon a very cold dish; arrange the bigaroons in a pyramid on the cushion, and border the dish with fine, jelly [croûtons].
[1739—MOUSSE DE FOIE GRAS]
For the preparation of the [mousse], see No. [814]. The procedure and the quantities are always the same, and only the principal ingredient changes. The moulding is also effected in the same way in a jelly-[clothed] and decorated mould, [553] ]generally just large enough to hold the requisite amount for one service, or in a silver timbale, incrusted in ice.
[1740—MOUSSELINES DE FOIE GRAS]
I have oftentimes explained that the substance is the same from which [mousses] and [mousselines] are prepared, and I have pointed out wherein the difference between them lies.
Just like the other [mousselines], those of foie gras are made in egg- or quenelle-moulds, or others of the same kind. Foie-gras [mousselines] are, according to circumstances, either simply glazed with aspic, or coated with chaud-froid sauce and dished in a timbale with jelly. They may also be moulded in little paper cases.