Little Nectarines of Foie Gras à la Belle from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Line some small hexagon dariols with aspic jelly, and when this is set ornament them with finely shredded red chilli, forming a cross at the bottom of the mould, also decorate the sides then set wi...
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Ingredients
- foie gras
- castor sugar
- fresh mushrooms
- truffles
- button mushrooms
- cucumber
- lettuce
- chilli
- truffle
- flavoured brown sauce
- sherry
- salad
- nectarine
- warm water
- salad of lettuce
- aspic
- aspic cream
- salt
- eggs
- oil
- tarragon vinegar
- aspic jelly
- red chilli
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