This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
At the house of one of the most elegant of the grandes dames of Paris:
Tartelettes a la Russe.
Bartavelles aux Ceps de Bordeaux.
Dinde truffle. Salade.
Foies Gras Lumineux Truffes.
Cardons a la Moelle.
"This was one of the best dinners I have had for some time. I want specially to call your attention to the item foies gras lumineux truffes, which is a very attractive novelty. The dish is a hollow cone of tinted ice. Inside the ice is placed a light. Along the sides of the cone are laid rows of roundels of foie gras, diminishing in size from bottom to top. In each roundel is a slice of truffle. The light shining through the ice has a wonderfully pretty effect, whilst the cold keeps the pate defoie gras firm and fresh as it should be. Another variety is to set the foie gras in slices on a large block of ice in the centre of the table, the ice to be made luminous in the method described. I recommend this novelty to the attention of hotel keepers who do elegant din-ners or even for first-class table d'hotes".