Tuesday, January 5, 2010

Foie Gras Mousse

Justin and I were tasked to make foie gras mousse today, which just involves boiling the foie, draining the fat, blending the foie, and adding the fat back in. Tomorrow we will shape it into canelles (you do it with two spoons, if that makes any sense), and placing the canelles on crackers that are already made for us.

I'm pretty sure we got the easiest job of the day, so we went to help peel some hard boiled quail eggs for our deviled quail egg dish. Our buffet isn't until Thursday, and I'm really wondering if this class is going to continue to be so easy.

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