For a denser but less rich mousse, reduce the quantity of cream as desired.

Substitute prosciutto for one-eighth to one-fourth of the cooked ham.

Instead of velouté, substitute mayonnaise thinned with cream to the thickness of velouté.

Mousses of other meats, poultry, and fish may be prepared according to the same procedure, substituting an appropriate stock (such as fish stock for fish mousse) and using appropriate seasonings in place of the mustard and Madeira (for example, salmon mousse flavored with dill, cayenne, and white wine).

Mousse of Foie Gras

Yield: 1 lb (500g)




8 oz

250 g

Foie gras (see note)


4 fl oz

125 mL

Aspic jelly


4 fl oz

125 mL

Heavy cream

to taste

to taste



to taste

to taste

White pepper

Per 1 ounce:

Calories, 50; Protein, 3 g; Fat, 4 g (66% cal.); Cholesterol, 95 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 85 mg.

Note: See page 871 for a discussion of foie gras. Cooked, not raw foie gras is called for in this recipe. Terrine of Foie Gras (p. 873) may be used. If fresh foie gras products are not available, canned foie gras may be used.

Force the foie gras through a sieve to purée it.

Melt and cool the aspic according to the procedure on page 852. Add it to the foie gras, mixing it in thoroughly.

Whip the cream until it forms soft peaks. Quickly and thoroughly fold it into the foie gras.

While folding in the cream, taste and adjust the seasonings with salt and white pepper. It is best to do this while folding in the cream so there is no delay that would allow the gelatin to set too early and to avoid excess mixing, which may overwhip the cream. Pour at once into a terrine or other mold. Cover tightly and chill at least 1 day.

This dish is very rich and should be served in small quantities, about 2 oz (60 g) per portion. Serve by dipping a spoon into hot water and drawing it across the surface of the terrine, as though scooping ice cream. Place the spoonful in the center of a plate and serve with melba toasts and raw vegetable garnish or salad greens.

Continue reading here: Foie Gras Terrines

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