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Canape.
Serves 10.
Takes 60 minutes.
Ingredients.
Sausages
50g of unsalted butter
15g of onion, finely chopped
225g of lean goose meat, cut into chunks
1 egg white
200ml of double cream
6 chestnuts, cooked
2 tsp thyme
salt
pepper
1 knob of butter
To plate
70g of chestnut purée
20 bilberries (Or Blueberries)
4 tsp parsley, chopped
Method.
1
To make the sausage, melt the butter in a frying pan and slowly fry the onions until translucent. Put the onions and goose in a food processor and blend until smooth
50g of unsalted butter
15g of onion
225g of lean goose meat
2
Put the mixture into a bowl set over ice, and slowly stir in the egg white and cream. Add the chestnuts and thyme, then season
1 egg white
200ml of double cream
6 chestnuts
2 tsp thyme
salt
pepper
3
Spoon into a piping bag fitted with a 2cm nozzle
4
Pipe 15cm lengths onto pieces of cling film. Wrap the cling film around the lengths and twist the ends to form sausage shapes and tie each end
5
Poach in simmering water for 10 minutes and refresh in iced water
6
Remove the sausages from the cling film and lightly fry them in butter until brown all over. Remove from the pan, cool and cut into 5cm lengths
1 knob of butter
7
To plate, sweep some chestnut purée on top of each piece of sausage, topped with a bilberry and some chopped parsley
70g of chestnut purée
20 bilberries
4 tsp parsley
