Timbale of Foie Gras à la Bourgeoise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a plain round Charlotte mould and line it about one eighth of an inch thick with aspic jelly, and garnish it with some cooked peas and carrots and turnips, that are cut out with a small pea cu...
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Cooking tools:
- Charlotte mould
- Cookie cutter
- Chef's knife
- Saucepan
- Spoon
Ingredients
- carrot
- pea
- peas
- turnip
- cooked peas
- aspic jelly
- turnips
- carrots
- salad oil
- tarragon vinegar
- aspic
- vegetables
- foie gras
- hot water
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