Petits Aspics Lucullus Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| 2 ounces Savoury Jelly or substitute plain gelatin made with beef stock or consomme instead of water | ||
| Butter | 1 Ounce | |
| Liver pieces | 6 | |
| 1/2 cup Madeira wine | ||
| Truffle | 1 | |
| Eggs | 2 , boiled | |
| Pickle slices, to garnish | ||
| Chopped parsley | ||
| Foie gras slice | 6 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1.Add salt and pepper to the goose livers.
MAKING
2.In a pan , heat water until it boils.
3.Put the jelly in the water and boil again.
4.Once done, turn off the heat and let the mixture cool.
5.In a skillet, heat butter and put goose livers and cook.
6.Once done, turn off the heat and put the goose livers in the refrigerator.
7.Pour Madiera in the jelly.
8.Take six molds and put the jelly mix in the bottom.
9.Refrigerate the molds for 1/2 hour.
10.Once done, top the mold with a truffle slice, a hard boiled egg slice and pickle slaice.
11.Carefully hadle the slices.
12.Remove the fat from goose and top on each mold.
13.Add chopped parsley and fill the mold with jelly.
14.Refrigerate the molds for 2 hours.
15.Flip the molds and take the mix out in a serving dish.
SERVING
16.Top aspics with parsley, tomatoes, egg and pickles and serve.
1.Add salt and pepper to the goose livers.
MAKING
2.In a pan , heat water until it boils.
3.Put the jelly in the water and boil again.
4.Once done, turn off the heat and let the mixture cool.
5.In a skillet, heat butter and put goose livers and cook.
6.Once done, turn off the heat and put the goose livers in the refrigerator.
7.Pour Madiera in the jelly.
8.Take six molds and put the jelly mix in the bottom.
9.Refrigerate the molds for 1/2 hour.
10.Once done, top the mold with a truffle slice, a hard boiled egg slice and pickle slaice.
11.Carefully hadle the slices.
12.Remove the fat from goose and top on each mold.
13.Add chopped parsley and fill the mold with jelly.
14.Refrigerate the molds for 2 hours.
15.Flip the molds and take the mix out in a serving dish.
SERVING
16.Top aspics with parsley, tomatoes, egg and pickles and serve.
Chef
