Mousse de Foie Gras (for duckling)
Prepare a rouennaise as follows: In a small saucepan brown 2 tablespoons fat salt pork, cut in small dice. Add 1 cup chicken livers, a little thyme, a smallbay leaf. ½ teaspoon salt and a little pepper, and cook for 3 to 4 minutes. Add 3 tablespoons cognac. Mix all together well, crushing the livers to make a paste, and then pasteugh a fine sieve. Combine the rouennaise with an equal amount of sweet butter that has been worked until creamy and three times the amount of purée of goose liver as follows: Work the goose liver with a wooden spoon until it is very light, then gradually work in the rouennaise, Pass the mixture through a very fine sieve into a bowl or saucepan set on a bed of cracked ice. If the mousse is to be eaten right away, add about the same amount of whipped cream as butter. The mousse can be kept for a few days, but in this case the cream should be omitted.
Framboises des Gourmets (Raspberries for Gourmets)
Clean the raspberries and drain thoroughly. Put servings of pineapple ice in individual serving dishes and arrange the berries on top of the ice. Cover with parisienne sauce flavored with prunelle liqueur and decorate with whipped cream. In restaurants this dessert is usually masked with spun sugar.
Sauce Parisienne
Make vanilla sauce as follows: In the top of a double boiler scald ½ cup milk and ½ cup cream with half a vanilla bean. Combine 2 egg yolks (or three if the eggs are small)and ¼ cup sugar and whip together until the mixture becomes very light. Combine the eggs with the milk and cream, and cook over gently boiling water, stirring constantly with a whip or slotted Spoon until the sauce is as thick as custard. It should just coat the outside of the spoon as it is withdrawn. Strain the sauce through a fine sieve or cheesecloth. Cool, whipping from time to time to keep it Smooth.This sauce can be kept for a couple of days in the refrigerator. When ready to use mix the sauce with ½ cup strawberry purée and 3 table-spoons pruneiie liqueur Fold in 1 cup whipped cream.
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