Mousse de Foie Gras en Brioche

• 4 tablespoons double cream
• ½ pound tinned pâté de foie gras
• 4

Whip cream in electric blender. Combine pâté, cognac and chopped parsley, and blend thoroughly with whipped cream. Sauté mushrooms in butter over a low heat for 5 minutes or until golden. Season to taste with salt and freshly-ground black pepper. Stir mushrooms and butter into pâté mixture and let stand at room temperature for at least 1 hour.

Line a large well-buttered brioche m