Frédéric’s Coquettes

Name: Frédéric’s Coquettes (Coquetier Frédéric)
Cuisine: French
Ingredients: A foie gras mousse or a chicken liver mousse (see poultry liver mousse with truffles). This mousse could be enhanced with a few drops of port and cognac, and a generous quantity of black pepper, freshly ground; the consistency should be on the thick side.; A foie gras mousse or a chicken liver mousse (see poultry liver mousse with truffles). This mousse could be enhanced with a few drops of port and cognac, and a generous quantity of black pepper, freshly ground; the consistency should be on the thick side.; A foie gras mousse or a chicken liver mousse (see poultry liver mousse with truffles). This mousse could be enhanced with a few drops of port and cognac, and a generous quantity of black pepper, freshly ground; the consistency should be on the thick side.; A foie gras mousse or a chicken liver mousse (see poultry liver mousse with truffles). This mousse could be enhanced with a few drops of port and cognac, and a generous quantity of black pepper, freshly ground; the consistency should be on the thick side.; A foie gras mousse or a chicken liver mousse (see poultry liver mousse with truffles). This mousse could be enhanced with a few drops of port and cognac, and a generous quantity of black pepper, freshly ground; the consistency should be on the thick side.; A foie gras mousse or a chicken liver mousse (see poultry liver mousse with truffles). This mousse could be enhanced with a few drops of port and cognac, and a generous quantity of black pepper, freshly ground; the consistency should be on the thick side.; A foie gras mousse or a chicken liver mousse (see poultry liver mousse with truffles). This mousse could be enhanced with a few drops of port and cognac, and a generous quantity of black pepper, freshly ground; the consistency should be on the thick side.; A fresh tomato sauce with plenty of shallots, well reduced with a good pinch of finely chopped thyme leaves and flowers. Add extra cream and a dash of vinegar, and whisk in a dash of raw olive oil at the end. Taste for seasoning.; A fresh tomato sauce with plenty of shallots, well reduced with a good pinch of finely chopped thyme leaves and flowers. Add extra cream and a dash of vinegar, and whisk in a dash of raw olive oil at the end. Taste for seasoning.; A fresh tomato sauce with plenty of shallots, well reduced with a good pinch of finely chopped thyme leaves and flowers. Add extra cream and a dash of vinegar, and whisk in a dash of raw olive oil at the end. Taste for seasoning.; A fresh tomato sauce with plenty of shallots, well reduced with a good pinch of finely chopped thyme leaves and flowers. Add extra cream and a dash of vinegar, and whisk in a dash of raw olive oil at the end. Taste for seasoning.; A fresh tomato sauce with plenty of shallots, well reduced with a good pinch of finely chopped thyme leaves and flowers. Add extra cream and a dash of vinegar, and whisk in a dash of raw olive oil at the end. Taste for seasoning.; A fresh tomato sauce with plenty of shallots, well reduced with a good pinch of finely chopped thyme leaves and flowers. Add extra cream and a dash of vinegar, and whisk in a dash of raw olive oil at the end. Taste for seasoning.; A fresh tomato sauce with plenty of shallots, well reduced with a good pinch of finely chopped thyme leaves and flowers. Add extra cream and a dash of vinegar, and whisk in a dash of raw olive oil at the end. Taste for seasoning.; A mayonnaise of whole hard-boiled eggs shelled and chopped in a food processor, then mixed with some home-made mayonnaise to give a light and tender mixture. To avoid it becoming cloying, chop the eggs as briefly as possible. Season according to your own taste.; A mayonnaise of whole hard-boiled eggs shelled and chopped in a food processor, then mixed with some home-made mayonnaise to give a light and tender mixture. To avoid it becoming cloying, chop the eggs as briefly as possible. Season according to your own taste.

Coquetier Frédéric

Preparation info

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Method

Take an egg-cup for each guest, and make enough of the following fillings to fill each one with successive layers of the three different purées.

A foie gras mousse or a