Saucisson de Foie Gras, de Faisan, de Poulet (Foie Gras, Pheasant and Chicken Sausages)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- saucisson of foie gras
- fine jelly
Instructions
- Cut the saucisson into thin rounds.
- Arrange the rounds in a ring or in a turban.
- Place fine chopped jelly in the middle.