A guide to modern cookery

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, 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. 1741—PAIN DE FOIE GRAS 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)