Tony Bilson

Mousse of foie gras with consommé 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