1 Prepare your poultry liver mousse
2 In a saucepan pour the white wine and shallots, bring to a good boil, then add the poultry livers and the drained gelatin leaf, cook for 1 minute, drain them while reserving the wine and let cool.
3 In your blender add all of this then add the soft butter, cream, a dash of Armagnac, salt and pepper well, blend until everything is smooth.
Then prepare your Soissons mousse
4 If you are using cooked beans, heat the wine from your poultry liver mousse, add your drained beans to it, season, and after 5 minutes pass them through your vegetable mill with the wine on fine setting, and let cool.
5 Then when your bean mousse is cold, incorporate it into your blender where your poultry mousse is already located, blend until the mixture is combined*, taste for seasoning then transfer to a terrine and into the fridge for a minimum of one day.
Enjoy for example with large slices of toasted country bread.
These magnificent products come from the Agricultural Cooperative of Soissons Bean
the jars of these beans cooked naturally, which also markets this neutral puree under the name "L'Essentiel"
www.haricotdesoissons.com
*If you want to make an even more festive mousse, add a few diced pieces of foie gras block at the end.
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