Egg Chow / “Express” eggs stuffed with “mousse de foie gras”
“EXPRESS” eggs stuffed with “mousse de foie gras”
Cut “Express” eggs in half lengthwise
Remove yolk and blend in “fois gras mousse” and sour cream, chopped parsley, salt and pepper to taste.
Optional: add cognac 15 mL to mixture and blend until smooth and creamy
Use a pastry pouch with tip in the form of a “rosette” to fill and distribute the mixture into the egg whites, ending in a flourish creating a dome; if you do not own a pastry pouch, fill in egg whites with a teaspoon.