Recipes from a Chef, French Cuis

Fabrice Giraud's Suggestion
Turnip Pie & Goose Liver Mousse

Serving Size: 4

Long turnips	200	g
Goose liver (Foie gras)	100	g
Sugar	3	g
Pink Salt	2	g
Wine Vinegar	5	cl
Puff Pastry	200	g
Whipping Cream	10	cl
Poultry Stock	10	cl
Gelatin	3	pces
Salt & Pepper
Butter	50	g
Port	5	cl

Preparation:

- Steam turnips.
- Caramelize butter with vinegar and pour in individual pans.
- Cut turnips in slices and display in rosette in the pans.
- Bake in oven for 5 minutes.
- Top the pans with puff pastry circles and bake again for 5 minutes.
- For the goose liver mousse:

• Boil poultry stock.
• Remove from heat and add the goose liver cut into pieces. Let it rest for 2 min.
• Mix in melted gelatin and pink salt. Season.
• Let it cool.
• Add 3/4 of whipping cream. Season and leave in the fridge until firm.

- Turn the turnips out of the pans and display into each plate, together with the mousse.
- Sprinkle with reduced Port.

Our Wine Expert's suggestion:

- Meursault Jadot, Burgundy white

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