Mousse et Mousselines de Bécasse (Woodcock Mousse and Mousselines)

Ingredients

• farce Mousseline
• woodcock liver
• woodcock intestines
• butter
• purée de foie gras

Instructions

1. Prepare the farce Mousseline by the initial formula given in the Série des Préparations froides.
2. Sauté the woodcock's liver and intestines in butter and pass them through a sieve.
3. Combine this purée with an equal weight of purée de foie gras.
4. Add the mixture to the farce Mousseline.
5. Mould and treat the Mousse and the Mousselines as set out elsewhere in the book.