Spinach Mousse with Financier Sauce
Elegant spinach mousse timbales are topped with cock’s combs and served with a rich sauce that contains two kinds of meat, two kinds of livers, mushrooms, and more cock’s combs. The cock’s combs are extremely unusual in the U.S., but they are not an essential flavoring element and may be deleted if desired.
Ingredients
- Cooks Combs
- Cooks Combs - 8
- Fine Salt - For Rubbing
- Water - 4 Tbs
- Flour - 4 1/4 Cup
- Salt - 1 Tsp
- Lemon Juice - 1/2 Lemon
- Small Carrot - Chopped
- Small Onion - Chopped
- Unsalted Butter - 2 Tbs
- Bechamel Sauce
- Unsalted Butter - 2 Tbs
- Flour - 2 Tbs
- Hot Milk - 1 cup
- Salt - To Taste
- Spinach Mousse
- Spinach (steamed) - 4 Cups
- Bechamel Sauce (recipe above)
- Financier Sauce
- Olive Oil - 1/2 Cup & 1 Tbs
- Veal Fillet (diced) - 2/3 cup
- Chicken Breast (diced) - 2/3 Cup
- Veal Liver (diced) - 1/3 Cup
- Chicken Livers (diced) - 1/3 Cup
- Porcini Mushrooms - 1 cup
- Onion - 1
- Bay Leaf - 1
- Ground Pepper - Taste
- Marsala Wine - 1/2 Cup
- Veal Demi-glace - 1 Cup
- Finish the Mouse
- Egg Yolks - 2
- Parmesan Cheese (grated) - 1/2 Cup
- Nutmeg - 1/4 tsp
- Egg Whites (beaten) - 2
- chives - 12
Instructions
To prepare the cock’s combs: Prick the combs all over with a pin or needle. Under running cold water, press them gently to remove the blood. Cover the combs with cold water in a saucepan and put over medium heat. When the water is nearly boiling, about 110 F, the skin will begin to come apart. Drain the combs and let cool. One at a time, rub with gently with fine salt and a cloth to pull off the skin. Put the combs in cold water. When they have turned white, combine the flour with 1/4 cup of the water until smooth, then put into a saucepan with the remaining ingredients and bring to a boil. Add the combs and cook 25 to 35 minutes, depending on size. Remove; let cool. Chop four into small dice. Set all the cock’s combs aside.
To prepare the Béchamel sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 minutes, stirring gently. Slowly add the hot milk and whisk gently to combine. Cook until the sauce thickens and coats the back of the spoon, stirring slowly and constantly as the sauce cooks. Season to taste with salt. Set aside; keep warm.
To cook the spinach: Bring 1 inch of water to a boil in a large saucepan. Place the spinach leaves in a steamer basket and place over the boiling water; do not let the basket touch the water. Cover and steam 3 to 4 minutes, until the spinach is completely wilted and softened. Remove and force through a chinois or coarse screen. Fold the spinach into the Béchamel sauce. Set aside to cool.
To prepare the sauce: In a medium saute pan over high heat, heat 1/2 cup of the olive oil and quickly saute the veal, about 20 seconds. Remove the meat with a slotted spoon and drain in a sieve placed over a bowl. Put the chicken breast meat in the hot oil and saute just until lightly browned, 20 to 30 seconds; remove with a slotted spoon and add to the veal to drain. Repeat with the livers. Reduce the heat to medium-high and saute the mushrooms until lightly browned; remove and add to the meats. In large saute pan, heat the tablespoon of olive oil and saute the onion with the bay leaf until the onion is translucent. Saute the diced cock’s combs until lightly browned, 20 to 30 seconds. Add the sauteed, drained meats to the pan and toss to warm. Season with pepper. Add the Marsala, avert your face, and ignite. Shake the pan until the flames die down. Return the pan to the heat and stir in the veal demi-glace. Reduce the heat to medium-low and simmer 10 to 15 minutes.
To finish the mousse: Preheat the oven to 325 F. Butter four medium timbale molds. Stir the egg yol