Recipe: Gourmet mousse of poultry livers and Soissons beans

Name: Mousse gourmande de foies de volaille et Soissons
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 6 portions
Ingredients: Mousse de foies de volaille200 g de foies de volaille propres les grosses veines retirées et les plus clairs possible25 cl de vin blanc doux2 échalotes ciselées finement80 g de beurre fin10 cl de crème double (épaisse)1 trait d'Armagnac1 feuille de gélatine trempée a l'eausel fin et poivre du moulinMousse de haricots de Soissons350 g de Soissons cuits et égouttés*ou 250 g de Purée de Soissons prête*le vin blanc restant des foies

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Starters

Prep 30 min

Cook 8 min

Total 38 min

Servings 6 serv.

Ingredients for 6 servings

Poultry liver mousse: 200 g clean poultry livers with large veins removed and as pale as possible, 25 cl sweet white wine, 2 finely chopped shallots, 80 g fine butter, 10 cl double (thick) cream, 1 dash of Armagnac, 1 gelatin leaf soaked in water, fine salt and freshly ground pepper. Soissons bean mousse: 350 g cooked and drained Soissons beans *or 250 g ready-made Soissons puree*, remaining white wine from the livers

Step-by-step directions

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.

Haricots de soissons Mousse de volaille