Pâté of Larks
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pâté or terrine of larks
- Aspic jelly (gelée)
Instructions
- Use either pâté or terrine of larks indiscriminately for this preparation.
- Chill thoroughly on ice.
- Cut into thin slices.
- Arrange the slices in a crown on the serving dish.
- Fill the center with chopped aspic jelly.