Foie Gras Mousse

Ingredients

• 1 (4-ounce) can foie gras
• Y4 teaspoon salt
• 1 small shallot, minced
• Ya pound chicken breast
• Y, loaf French bread
• 4 tablespoons butter
• Ya cup cognac

Method

1. 1

   Drain the fat from the can of foie gras into a small sauté pan.

2. 2

   Sauté the shallot, foie gras, and chicken in this fat for about 3 minutes until just brown.

3. 3

   Add cognac and Madeira, simmer for 2 minutes until reduced by half.

4. 4

   In a separate pan, reduce the cream by one-fourth.

5. 5

   Blend the foie gras mixture and reduced cream until silky smooth.

6. 6

   For croutons, cut bread into slices, sauté in butter until golden.

7. 7

   Spread mousse on croutons and serve at room temperature with Périgueux Sauce.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 11. The excerpt below is the record exactly as published.

FOIE GRAS MOUSSE 1 (4-ounce) can foie gras Y4 teaspoon salt 1 small shallot, minced Pinch of white pepper Ya pound chicken breast, Y, loaf French bread skinned, boned, and (preferably day-old) coarsely diced 4 tablespoons butter Ya cup cognac

Cook this with the app: pantry check, scaling, and the assistant.