Ingredients Jump to Instructions ↓

  1. 8 ounces b or c grade fresh foie gras

  2. 1 whole egg

  3. 1/4 cup heavy cream

  4. 1 teaspoon white truffle oil

  5. 4 ounces diced chicken breast -- skinless

  6. 1 tablespoon chives -- finely chopped salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation : In a processor, puree into a mousse the foie gras, egg, cream, truffle oil and chicken until smooth. Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper. Set aside.


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