A. Escoffier, A guide to modern cookery (1907)
“ When the foie gras has been studded with truffles, wrap it in thin slices of bacon or a piece of pig’s caul, and set it in a thoroughly-sealed terrine before cooking it.The best way to cook foie gras, when it is to be served whole and hot, is to bake it in a crust of paste that can absorb the excess of grease produced by the melting of the liver. For this purpose prepare two layers of patty paste, a little larger than the liver. ”
