(2413). Terrine Of Foies-Gras In Aspic - Whole (Terrine Entiere De Foies-Gras En Aspic)

Unmold a terrine of foies-gras; scrape it neatly with a knife on top and sides to remove all the exterior grease, and keep it on ice. Procure a mold of the same shape but an inch wider in diameter and an inch deeper; incrust it in pounded ice; decorate the bottom and sides with fanciful cuts of truffles, tongue, egg-white, and pistachios, dipping each piece into half-set jelly before fastening them on; cover this decoration with a layer of jelly, and pour in more to lay half an inch thick in the bottom. Place the foies-gras exactly in the center and finish filling the mold with cooled-off jelly; keep on ice. Put a rice foundation bottom one inch and a half in height on a plated metal tray with a half inch high straight edge (the rice foundation should be one inch and a half less in diameter than the tray), turn the aspic out of its mold on to the rice foundation, fastening a small basket on top secured by a skewer, and filling it with small glazed truffles. Decorate around the rice foundation with triangular jelly croutons, as shown in the drawing.

Fig. 446.

Fig. 447.

(2414). Aspic Of Lobster (Aspic De Homard)

Prepare a wooden foundation about two inches thick and furnished with a slightly raised border on the outer edge so as to uphold the entree when dressed. The aspic mold should be chosen slightly narrower than the bottom of the dish, which is to be covered with paper. Suppress the shells from the tails and claws of two or three small cooked lobsters; cut the tails lengthways in two and also split the claw-meat in two, then put them into a vessel and season. Prepare a garnishing of carrots cut into balls with a small vegetable spoon, blanch and lay them in the vessel and with them mix gherkin balls cut the same size, small cooked Brussels sprouts, small blanched olives stuffed with anchovies, and a seasoning of salt, oil and vinegar. Incrust on ice a dome-shaped mold wider than its height, decorate the sides and bottom with designs of hard-boiled egg white, truffles and gherkins; coat the mold rather thickly with jelly; fill the inside with the halved lobster tail and claws, pressing the red side of the meat against the jelly; fill up the hollow space with the prepared carrot balls seasoned as for a salad and finished with mayonnaise sauce with jelly (No. 613). Let the aspic harden on ice for one hour at least.

Incrust also on ice twelve small timbale molds (No. 2, Fig. 137); decorate the bottoms with rounds of truffles, the sides with small round pieces of white of egg and coat them over lightly with jelly; as soon as this is hard fill them up with lobster cream, the same as for No. 2470, and keep them for twenty-five minutes on ice. Just when ready to serve dip the dome mold into hot water, wipe it off quickly and invert the aspic on the raised-edge foundation; on top of it fasten a small lobster cream "pain" molded in a channeled mold, and against the edge of the bottom of the dish unmold the lobster cream timbales, after dipping the molds into hot water. This is to be served with a separate mayonnaise sauce (No. (JOG).

Fig. 448.