• 50 g (2 oz) pork fillet
• 50 g (2 oz) chicken breast
• 175 ml (6 fl oz) (double) cream, chilled
• salt and pepper
• 4 tbls chopped girolles
• 2 tbls chopped shallot
• 15 g (½ oz) unsalted butter
• 1 tbls blanched walnuts, chopped
• chicken stock and water in equal quantities, for poaching

For the Sauce

• 120 ml (4 fl oz) Tokay riesling wine
• 120 ml (4 fl oz) chicken stock
• 25 g (1 oz) unsalted butter
• black pepper

Blend the pork and chicken together in a food processor. Work in the cream and season generously. Sweat the girolles and shallot in the butter until soft and add to the meat mixture when cold. Add the walnuts.

Blanch the cabbage leaves in boiling water for 1—2 minutes until bright green, and refresh in cold water. Drain, remove the stems and place a quarter of the mixture on each leaf and wrap into a neat shape. Place the cabbage parcels in a saucepan, cover with chicken stock and water and poach for 5—7 minutes until firm. Drain and keep warm.

To make the sauce, reduce the riesling to half its volume by fast boiling. Add the chicken stock and reduce to a light syrup. Whisk in the butter piece by piece and season with pepper.

Cut the cabbage-wrapped mousses into thick slices and arrange a portion on each plate. Pour a little sauce around each plate and serve immediately.