Tony Bilson

Mousse of foie gras with consomme riche

Ingredients and Method

Make 3 litres fine brown stock with duck bones.
When cold add 350 ml sauternes style wine
60 ml sherry vinegar;
add 14 gelatine leaves
whisk in 8 egg whites
.
Slowly bring to the boil,
season with salt and then pass through muslin.
This should result in a lightly gelatinised crystal clear golden coloured creation.
3 kg fresh duck liver checked for bile, washed and dried.
Steam or blanch the duck liver for 3 minutes
then plunge into ice water.
Dry.
It is helpful if the livers are still a little warm.
Process with 600 g foie gras (tinned 'bloque entier' without truffles),
1.2 kg softened butter, preferably Girgar;
100 ml good port;
1 tsp truffle essence
.
Pass through a fine sieve or mouli
Add 2.5 lt. good cream.
Season with salt then ladle into demi tasse cups to 2/3 of capacity.
Make a brunoise with 200 g morels and 500 g colourful tomato,
season with 1/2 cup of finely chopped flat leaf parsley
2 tbspn sherry vinegar,
salt and pepper
.
Place a teaspoon of the brunoise on top of the mousse in each cup and then cover with the jelly.
Serve with toasted loaf brioche.

August 15, 1995

Mousse of foie gras with consomme riche