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The Caterer

Mousse of wild mushrooms, consomme of girolles

11 September 2006
Mousse of wild mushrooms, consomme of girolles



(serves eight) 1pt double cream
8 whole eggs
3 egg yolks
3oz mixed wild mushrooms
a finely chopped shallot
snipped chive

Sauté wild mushrooms with shallots in olive oil. Blend the mix with the double cream and eggs. Add the egg yolks season and finally add the snipped chives. Divide between the eight ramekins and steam.


Ingredients 6 pints water
3lb chicken carcasses
1 veal knuckle bone
1 celery stalk
8oz carrots
4oz white of leeks
1 clove
1 onion
1 bouquet garni
3/4oz unsalted butter
1 shallot
8oz girolles
4 egg whites
(makes approximately 2 pints)

Method Sweat sliced carrots leeks and celery in butter. Add chopped carcasses and veal bone. Cover with water and bring to boil. Lower heat and simmer skimming frequently. After 10 minutes add onion clouté and bouquet garni.

Cook for a further 2 hours. Strain stock through muslin and chill. While cooking sweat finely chopped shallot and girolles in butter. Allow to cool.

Whisk egg whites and incorporate girolles mixture. Bring up to boil with stock and allow to gently tick over. Skim thoroughly when clarified and gently strain through a tammy cloth. Adjust seasoning and garnish with a few reserved girolles.

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