For this implicit faith and total resignation of ourselves to the adorable Providence of God, willing nothing but what he wills, and because he wills it, is a state of mind whose excellency I cannot represent to you; it...makes our weakness as serviceable to us as our strength... Let me, therefore, entreat you to put on this temper; to lay hold of it with all your might; to make everything you hear or see or find in yourself, the world, religion, or Providence, so many fresh occasions of committing yourself to God by a faith without any bounds, a resignation without any reserve.

William Law

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Emlive08, New	1	servings

INGREDIENTS

		Vegetable oil for greasing the molds
2	lb	Boneless pike
3		Egg whites
2	tb	Cognac
2	tb	Chopped chives
1		/ cup minced shallots
1		Lemon; juiced
1/2	ts	Freshly grated nutmeg
		Salt
		Freshly ground white pepper
2	c	Heavy cream; up to 3
2		Lobster tails; about 6 to 8 ounces
		; each
1/2	c	Green peas
12		Baby carrots; blanched and halved
		Drizzle of truffle oil
1/4	c	Fresh chervil sprigs
		Parsley

INSTRUCTIONS

Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
In a food processor, fitted with a metal blade, combine the fish, egg
whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until
smooth.
Add enough cream so the mixture is smooth but slightly thick. Season
with salt and pepper.
To test the seasoning, bring a small pot of water to a simmer. Add a
teaspoon of the mouse to the water and poach for about 2 minutes.
Remove and taste. Adjust the seasoning according to taste.
Fill each mold with the fish mixture.
Place the molds in a baking dish and fill with water, enough to come
up 1-inch of the mold. Place in the oven and cook for about 12 to 15
minutes or until firm. Remove from the oven and cool completely.
Refrigerate until chilled.
Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine
the lobster, peas, and carrots. Toss with a drizzle of truffle oil.
Season with salt and pepper. Add the chervil and toss well.
To serve, unmold the mousse and place in the center of each plate.
Fill the center of each mousse with the lobster salad. Garnish with
parsley.
Yield: 12 servings
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC08
Converted by MM_Buster v2.0l.

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