Posted by Francois de Melogue on June 18, 1998 at 22:42:31:
In Reply to: ISO;warm Truffle Consomme with Foie Gras Mousse ,Francois. posted by cuoco on June 10, 1998 at 07:25:54:
I never really wrote it down. I did a stage d'observation for Joel Robuchon the January before he closed his restaurant on rue Poincare. Actually it is the very reason I contacted Chef Robuchon to do a stage. I had eaten there the year before... and ordered the truffle degustation menu. The mousse and consomme are served warm. The consomme still remains jellied (even though warm)... so cool. When I did my stage the dish was off the menu... but I spotted another stagier preparing it so I watched... I have never been able to keep the consomme jellied and hot at the same time like him...but liquidy it is still a wonderful dish... I make the mousse as you would a chicken liver terrine only with 2/3 foie gras to chicken liver. I pour a little in the bottom of whatever you are serving the consomme in. Then bake in a water bath at a low temp. When it is just set remove. For the truffle consomme. Make a nice rich duck consomme super clear and very fragrant. Add some high quality madeira, truffle juice, and loads of fresh Perigord Truffles (preferably from Peyberre). Let sit overnight to allow the truffles to permeate the consomme. The next day, spoon hot consomme over warm mousse (I listed the dish i the wrong order. Top with consomme when mousse just comes out of the oven)... The way Robuchon thickened it was with an egg white. The ratio and cooking method was very critical...
Hope this helps.. Francois