Pâté de Foie Gras, Moulded in Aspic

Name: Pâté de Foie Gras, Moulded in Aspic
Ingredients: 1 cup Aspic jelly (Quantity estimated (not specified in original recipe)); 1/4 cup Royal custard (Quantity estimated (not specified in original recipe)); 1 tablespoon Capers (Quantity estimated (not specified in original recipe)); 8 oz Pâté de foie gras (Quantity estimated (not specified in original recipe)); 1 cup Shredded lettuce (Quantity estimated (not specified in original recipe)); 2 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe)); 1/2 medium Cucumber (Quantity estimated (not specified in original recipe)); 2 tablespoons French dressing (Quantity estimated (not specified in original recipe))

A classic dish of pâté de foie gras encased in aspic jelly, garnished with mayonnaise or French dressing.

Ingredients

1 cup Aspic jelly (Quantity estimated (not specified in original recipe))
1/4 cup Royal custard (Quantity estimated (not specified in original recipe))
1 tablespoon Capers (Quantity estimated (not specified in original recipe))
8 oz Pâté de foie gras (Quantity estimated (not specified in original recipe))
1 cup Shredded lettuce (Quantity estimated (not specified in original recipe))
2 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe))
1/2 medium Cucumber (Quantity estimated (not specified in original recipe))
2 tablespoons French dressing (Quantity estimated (not specified in original recipe))

Instructions

1Cover the bottoms of small-sized timbale moulds with a little aspic jelly. Decorate the jelly with bits of royal custard and capers. Cover with more aspic.
2Add, alternately, layers of pâté de foie gras and aspic, until the mould is filled.
3Turn the moulded pâté onto shredded lettuce and garnish with mayonnaise, using a pastry bag and tube. Arrange on individual dishes. Alternatively, garnish with chopped cucumber dressed with French dressing.