Mousse of Foie Gras with Muscat sauce
I cook this recipe often not only because it does not require any special culinary skills, but also because it is incredibly delicious. Despite the fact that this recipe is from our "everyday menu", I added it to the menu of the "Colours of Autumn on your table" competition that took place at the forum last month. I considered this appetizer suitable for both casual and festive tables.
Thoughts and Ideas
I have been asked at a forum about what I mean by the word "prepared foie gras". By this word I mean foie gras exposed to a thermal treatment, i.e. fried or steamed, ready for use, in a glass, metal or vacuum packaging. Muscat can be substituted by Sauternes.