From a cold foie gras, braised in Madeira, cut a few collops and put them aside. Clear the cooking-liquor of all grease, reduce to half, and add the yolks of four eggs and one-half lb. of butter, proceeding as for a Hollandaise sauce. Complete with a grilled, crushed, hazel-nut, two leaves of dissolved gelatine, and, when the preparation is only lukewarm, mix therewith (without working the whole overmuch) what remains of the foie gras, rubbed through a sieve.
Spread this preparation in layers in an aspic-[clothed] and decorated mould, separating each layer with other alternate layers consisting of the reserved collops and some slices of truffle.
Cover the last layer with aspic, and set the mould in a refrigerator for a few hours.
When about to serve, turn out, and border the dish with fine, aspic jelly [croûtons].
[1742—PARFAIT DE FOIE GRAS]
Fresh foies gras do not bear transport very well, and, when sent from a distance, often reach their destination tainted. It is, therefore, difficult, whatever care may have been bestowed on their preparation, to obtain the results which are achieved by manufacturers who are renowned for this kind of produce. Consequently, it is preferable to buy the Parfait of foie gras ready-made from a good firm rather than to try to make it oneself.
[1743—PAVÉ DE FOIE GRAS LUCULLUS]
Let a coat of aspic, one-half inch thick, set on the bottom of a square timbale, and lay thereon a few slices of truffle. Upon this jelly spread a layer, two-thirds inch thick, of foie-gras purée, thinned by means of a little melted jelly. When this purée has set, lay on it a few foie-gras collops and slices of [554] ]truffle; cover with aspic, and continue thus with alternate layers of purée, collops, and aspic. Fill up the mould with a layer of aspic jelly; put it in the refrigerator for a few hours, and dish on a block of ice, cut to the shape of a flagstone.
[1744—TIMBALE DE FOIE GRAS TZARINE]
Line a timbale-mould with ordinary patty paste, and cover the inside all over with slices of larding bacon. Just in the middle set a fresh foie gras, seasoned with salt, pepper, and allspice; surround it with quails stuffed with a piece of truffle, and set upright with their breasts against the slices of bacon. Fill up the mould with whole, raw, and peeled truffles; cover the whole with a round slice of the same bacon; cover the timbale with a layer of paste, well sealed down round the edges; make a slit in the top for the escape of steam, and bake in a good, moderate oven for one and one-quarter hours.