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Foie Gras - Making a mousse?

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Foie Gras - Making a mousse?

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amitys | | Nov 8, 2010 08:37 AM

Hello all,

This will be my first time ever cooking foie gras, I'm wanting to have it as an appetizer for Thanksgiving. After scouring the Web and some cookbooks, I have found a recipe that calls for it as a mousse on top of some phyllo dough cups. I would prefer to make the mousse myself, but upon perusing the Larousse Gastronomique and several other books, I can't seem to find a recipe that makes a whole lot of sense to me. A lot of the Larousse Gastronomique preparations require an aspic surrounding the foie in a terrine, which to me doesn't sound a whole lot like a mousse when it's finished.

I've found an Emeril recipe, but the foie doesn't seem to be cooked before it's made into the mousse. I've also searched in French and have translated a few recipes but they have also been confusing. I'm really not a stupid person but for some reason I just can't figure all of this out. I don't want to purchase a store-bought foie gras mousse because I prefer to control the ingredients and add my own twist to things. Can anyone clarify for me how I can make a preparation of foie gras that is similar in texture to a pate or potted meat (e.g. for spreading on bread or crackers) and tell me if it is indeed relatively safe to eat the foie without cooking or poaching it first? I don't have qualms about raw eggs or beef, but poultry and offal being raw and undercooked obviously concern me.

Thank you so much in advance, and I hope I made sense in this post! My head's all muddled with how to sort this out.

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