leftover pate and mousse
- Wendy Lai Jan 3, 2005 08:13 PM
I have a small hunk of good quality foie gras pate as well as a big slice of goose mousse. I'm sick of eating them on crackers. Are there other application for either item? Sauce? Sandwich? Can I freeze them? I doubt it...
Beef Wellington do anything for you? Would get rid of it all in one go, that's for sure.
I don't see why you couldn't freeze the pate...the mousse too, but it would probably suffer texture loss, in which case you could use it in tartlets or something where it would be less noticeable.
How about a nice omelette stuffed with it? I had the single best sauteed fresh tuna dish, in Paris, a few years ago and they topped it with foie gras..... perhaps you can slice the pate thinly and do a similar thing. The flavor combo was TDF!!!
I know pate in general freezes well, with little loss of texture. I've done that several times as it's a highly perishable product and often spoils before I can eat it all.
As for the mousse, I'm not sure. As somone suggested, perhaps a tart of some type with caramelized onions and peppers--something along those lines? I'm assuming as it's a mousse, it's been set up with gelatin, so it can't be served with anything hot. In that case, it also cannot be frozen--the gelatin goes all rubbery.
You can make a sauce:
foie gras (raw, pate or mousse)
red wine (reduced)
beef stock (reduced)
salt & pepper (to taste)
great with steak, burgers, fries, etc.
If you have any type of roast meat(pork, chicken, duck, beef or lamb) you can make your own banh mi. Because you are at home you can be as authentic or unauthentic as possibe.
If you do not have cilantro try any decent green(lettuce would be to watery)
add some peppers or a dash of hot sauce.
just make sure you use quality bread