| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 1 |
|
Lobe of Grade A Fois Gras; at room |
|
|
; temperature, about |
|
|
; 1 1/4 pounds |
| 1/4 |
c |
Cognac |
| 1/4 |
c |
Heavy cream |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
oz |
Black truffles finely chopped |
| 1 |
|
Dozen toast points |
INSTRUCTIONS
In a food processor fitted with a metal blade, add the fois gras and puree
until smooth. Add the cognac and cream. Process until smooth. Season with
salt and pepper. Remove from the processor and fold in the truffles. Spoon
the mousse in a porcelain 2 cup dish. Serve the mousse at room temperature
with the toast points.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC12
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”