How do I build up the aspic layer by layer?

Line a smooth mold with meat aspic, garnish the bottom with capers, truffles and cut-out cooked vegetables, and pour a little aspic over. Then add neatly cut slices of goose liver, with a little aspic between each layer. Let the aspic set between each addition — otherwise the layers will flow together.

Why does the dish take so long (around 5 hours)?

Almost all the time goes to setting. Each layer of aspic must set before the next layer is added, and the mold should stay cold until it is completely firm before it is turned out.

What ingredients are needed?

Goose liver, meat aspic, capers, truffles and cut-out cooked vegetables. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 24) and is considered a cold appetizer for 6 servings.

Goose Liver in Aspic (aspic de foie gras)

Name: Goose Liver in Aspic (aspic de foie gras)
Prep time: 40 min
Cook time: 4 h 20 min
Total time: 5 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 300 g goose liver (foie gras) (cut into neat slices); 7 dl meat aspic (melted and cooled); 2 tbsp capers (for garnish); 2 pcs truffles (sliced); 150 g cooked vegetables (cut out into neat shapes)

A smooth mold is lined with meat aspic, garnished with capers, truffle and cut-out cooked vegetables, and then filled in layers with neatly sliced goose liver, with a little aspic between each layer that is left to set before the next.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 24 (falt i det fri)

Be the first to rate

About the dish

A small, elaborate cold dish from the chapter "Varme og kolde smaaretter" (Hot and cold small dishes), built up in layers in a smooth mold with meat aspic, garnished with capers, truffle and cut-out vegetables.

How to make it

1
Line the mold
Line a smooth mold with meat aspic and let it set.
2
Garnish
Garnish with capers, truffle slices and cut-out cooked vegetables, and pour a little aspic over again. Let it set.
3
Add the liver
Fill the mold with neatly cut slices of goose liver.
4
Layer upon layer
Pour a little aspic between each layer and let it set before the next layer is added.
5
Turn out
Leave the mold in a cold place until everything is completely firm, and turn it out onto a cold platter before serving.

Changes from the original

The original gives no quantities; suggested amounts have been added. The method has been divided into numbered steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 24) → 1949 (korrekturlest, s. 34)~49% av teksten endretfjernetlagt til

~~gaaselever kjøtgelé kapers trøfler utstukne kokte grønsaker~~ (Aspic de foie gras.) En ~~glat~~ glatt form beklædes med ~~kjøtgelé~~ kjøttgelé og pyntes med kapers, trøfler og utstukne kokte ~~grønsaker, overheldes~~ grønnsaker, overhelles atter med litt ~~gele.~~ gelé. Derefter ~~fyldes~~ fylles formen med ~~gaaseleverskiver~~ gåseleverskiver — pent ~~tilskaarne.~~ tilskårne. — Mellem lagene ~~fyldes~~ fylles litt ~~gele,~~ gelé, som man lar stivne til mellem hver gang.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I build up the aspic layer by layer?: Line a smooth mold with meat aspic, garnish the bottom with capers, truffles and cut-out cooked vegetables, and pour a little aspic over. Then add neatly cut slices of goose liver, with a little aspic between each layer. Let the aspic set between each addition — otherwise the layers will flow together.
Why does the dish take so long (around 5 hours)?: Almost all the time goes to setting. Each layer of aspic must set before the next layer is added, and the mold should stay cold until it is completely firm before it is turned out.
What ingredients are needed?: Goose liver, meat aspic, capers, truffles and cut-out cooked vegetables. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 24) and is considered a cold appetizer for 6 servings.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!