{"id":5505,"slug":"terrine-de-foie-gras-en-aspic-2","title":"Terrine de foie gras en aspic","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["meat jelly","foie gras","parsley"],"ingredients_norm":["meat jelly","foie gra","parsley"],"steps":["Use small round individual moulds; or a large one for six people; as desired.","Melt a little meat jelly just so it will run, but do not have it hot.","Put a little in the bottom of each mould and set in the ice box to become firm.","Cut the foie gras out of the terrine with a soup spoon, which should be dipped in hot water for each cut so as to give a nice smooth surface.","Put à layer of foie gras in the bottom of the moulds, cover with a little more jelly, set in ice box again to become cool, and then repeat until the moulds are full.","For serving dip the form in hot water for a second, and turn out on a napkin on a platter.","Garnish with parsley in branches."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w81:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"fbd67f3cb232a49eb053a356a4203d5fd9155776b18d71ab317fedc278bd496f","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/terrine-de-foie-gras-en-aspic-2"}