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Foie-Gras Mousse
Chapter aside deserves this preparation, an authentic delight for the most refined gourmets. We do not resist us to give the prescription "to the old one", although, clear is, who wants to accelerate the process of its elaboration they can resort to the blender or well to the electric mixer. For to accompany this mousse, that is used to serving itself as interlude, is especially indicated a sauce al came of Madeira or of Port wine.
Ingredients
The sauce of this prescription requires enough time for its elaboration; therefore is prepared for anticipated, reserving Madeira wine half a glass, that will be added to the hot sauce at the moment of serving it.
200 g of raw meat of bird, without skin neither nerves
200 g of raw foie-gras
75 g of raw fresh truffles or of truffles in preserve)
150 ml whipped cream
5 clear of egg
Salt
Black Pepper
Sauce al Madeira
1 lt meat broth
1 veal knee bone
1 carrot
1 tomato
1 tbsn tomato paste
1 cup of Madeira wine
1 tbsn cornstarch
Preparation
- Crush in a mortar the meat of bird, raw, incorporating little by little 2 clear of egg beaten. Pass the mixture by a not excessively fine sieve and to put it in a bowl.
- Crush and to sift the foie-gras, raw, and the fruits, (if is not possible to acquire them, to utilize preserved truffles).
- Arrange the bowl, in which we have the bird meat mixture and clearly, inside a container that contain ice and, little by little and amalgamating with a spatula, go adding him the mixture of foie-gras and truffle, alternating with some of cream of milk, to exhausting it.
- Beat 3 stiff clear very sign and to unite them add them to the previous mix, stirring as little as possible for not to descend them.
- Pour the mousse in the interior of a mold and cook it all Maria bath, covered, in an oven heated previously to 180 ºC, like some 30 minutes. Verify the point of cooking before removing it of the oven.
Sauce
- Heat the oven. put the veal knee bone, well cut, in a tray and to leave that be gilded for space of some 20 minutes.
- In the meantime, peel and to cut the carrot into pieces and the onion, that, once elapsed the 20 minutes, they will be incorporated to the tray, along with the bones of cut knees; add likewise the concentrated of tomato and to gild it all like some 10 minutes more
- Overturn the content of the tray of the oven in a crock, to cover it with the broth and to cook to slow fire, with the container covered, for 1 hour.
- Pass the sauce for a Chinese strainer, take the grease out and reduce it some 15 minutes.
- Dilute the starch in the middle Madeira wine glass and incorporate this mixture to the sauce, previously reduce it, removing with a spoon; cook the sauce 5 minutes more, without ceasing of removing.
- At the moment that already have that to serve the room, heat it and then incorporate him the Madeira wine half a glass that had reserved.
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