Mushroom Stuffed with a Foie Gras
And Oxtail Mousse
The oxtail:
Cook the oxtail very slowly (preferably in a pressure cooker) in a court bouillon
with just enough water to cover. Add to it a clove, a pinch of cinnamon and a pinch
of allspice, and cook until the meat falls off the bone and you can separate it in
long filaments. Keep the meat moist with a little of the stock. Discard fat and bones,
keep the stock, which should be a strong natural jelly and put in the fridge until
next day. Then remove all fat that formed on that jelly.
The mousse of foie gras:
30cl. of stock jelly.
3 egg yolks.
200g. of cooked foie gras.
20cl. of cream.
A good teaspoon of mustard, plus salt and pepper.
(Follow the link below, to see how to cook foie gras and prepare the stock jelly)
...Melt 30cl. of that stock jelly, bring to the boil, and slowly pour it on the
yolks of eggs whilst beating vigorously. Cook over low heat until it thickens and
add the foie gras and the mustard little by little, beating vigorously. Season. If
you feel the mixture is not smooth enough you can put it in the food processor or
use a hand mixer. Once the mixture is cold but not set, beat the cream to a soft
peak and fold it into the foie gras mix carefully.
...Next, take the oxtail, remove all excess of jelly sticking onto it and mix 250g.
of oxtail meat with the foie gras and cream mix; rectify seasoning. Grill one medium
size flat mushroom per person, lightly season, and fill with the mix and serve with
a little chopped natural jelly. Serves 6 to 8.
You can also mould the mousse in a pudding basin lined with film, or individual
moulds lined with film and unmould them to serve. With the jellied stock that is
left over, you can melt it, season it, let it set again and cut it into little cubes
to serve with the dish. Or line the moulds with this jelly, let it set and then put
in the oxtail mix so when you unmould it, so it has a nice coating of jelly on it.
Or simply leave it and freeze it to make future delicious sauces with it.
