Foie gras quenelle: foie gras mousse | yellow corn custard | celery root gastrique | black truffle [Mathew Peters & Harrison Turone] from Chasing Bocuse: America's Journey to the Culinary World Stage (page 229) by Philip Tessier

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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    Requires a Pacojet and Combi oven.

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