INGREDIENTS

INSTRUCTIONS

FOR THE LEEKS
FOR THE MOUSSE
FOR THE SAUCE
FOR GARNISH
Prepare the leeks: Line four 3-inch custard cups liberally with
softened butter. Refrigerate. Trim roots from leeks. Trim the tough,
dark green tops of the leeks. Split the leeks in half lengthwise.
Wash thoroughly. Cut the leeks into 5 inch long by 3 inch wide
strips. Separate the light and dark pieces. Bring a medium saucepan
of salted water to the boil. Have a bowl of ice water ready on the
side. Plunge light pieces of leek in the water for 1 minute. Refresh
in the ice water. Remove and pat dry with paper towel. Repeat
procedure with dark pieces of leek. Line the custard cups with
alternating light and dark strip of leek by place one end of each
strip in the center of the custard cup, pressing it along the bottom
and up the side. There should be an overhang of approximately 12
inches over the edge of the cup. Refrigerate. Reserve remaining light
pieces of leek for mousse.
Prepare the mousse: Bring a medium saucepan of salted water to the
boil. Have a boil of ice water ready on the side. Plunge the
asparagus into the water for 2 minutes. Refresh in ice water. Trim
heads of asparagus and reserve for garnish. Place asparagus stems,
reserved extra pieces of leek, chicken breast, egg, yolk, heavy cream
and milk in a food processor. Puree until smooth. Season with salt
and pepper. Press mixture through a fine sieve using a rubber spatula
to remove fibers. Divide mixture between the custard cups. Fold leek
ends over mousse to enclose it. Cover the top of the custard cup
tightly with plastic wrap. Refrigerate until needed. When ready to
cook, prepare a water bath: Place custard cups in a baking dish. Fill
with hot water that reaches : of the way up the sides of the cups.
Cover dish with aluminum foil. Place in a preheated 350 degree oven
for 20 minutes. The mousse is cooked when a toothpick inserted in the
center of a custard cup comes out completely clean. Remove from the
water bath.
Make the sauce: Bring vegetable stock to the boil. Reduce by half. Add
heavy cream, lemon juice, butter and chervil sprigs. Blend mixture
together. Strain through a sieve. Keep sauce warm in a small saucepan.
Assemble the dish: Remove plastic from the custard cup. Unmold the
chartreuse onto a serving plate. Heat reserved asparagus heads in the
sauce. Spoon 3 heads of asparagus and some sauce on each plate.
Sprinkle with truffle pieces and chervil flowers. Optional garnish:
sautJed wild mushrooms, such as chanterelles, morels and girolles.
Yield: 4 first course servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9436
Converted by MM_Buster v2.0l.

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