Fonds d’Artichauts à la Mousse de Foie Gras

Name: Fonds d’Artichauts à la Mousse de Foie Gras (Artichoke bottoms with foie gras mousse)
Prep time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: France
Ingredients: 1 small canned truffle or 10 black olives; 1 small canned truffle or 10 black olives; salt and pepper; salt and pepper; vinaigrette dressing made with 2 tablespoons wine vinegar, ½ teaspoon Dijon mustard and 6 tablespoons oil; vinaigrette dressing made with 2 tablespoons wine vinegar, ½ teaspoon Dijon mustard and 6 tablespoons oil; vinaigrette dressing made with 2 tablespoons wine vinegar, ½ teaspoon Dijon mustard and 6 tablespoons oil; vinaigrette dressing made with 2 tablespoons wine vinegar, ½ teaspoon Dijon mustard and 6 tablespoons oil; 175 ml (6 fl oz) crème fraîche or double cream; 175 ml (6 fl oz) crème fraîche or double cream; 1–2 tablespoons cognac; 125 g (4 oz) unsalted butter, softened; 180 g (6 oz) can of pâté de foie gras or good liver pâté; 180 g (6 oz) can of pâté de foie gras or good liver pâté; 10 globe artichokes; 1 lemon

Artichoke bottoms with foie gras mousse

Preparation info

Serves
10

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

A favourite occupation for idle students in cooking class is the preparation of artichoke bottoms. It’s true they take time, but the results are delicious enough to merit the filling of foie gras I enjoyed last time I lunched at Tournus, opposite the famous romanesque abbey. You can always resort to time-saving artichoke bottoms in cans.

Ingredients

Europe
France
Starter

Ingredients

Method