Dodine de poulet, homard et foie gras (Le Bec-Fin)

Equipment: 2 moules de 30 to 40 cm, huile.

Ingredients:

• 7 1/2 breasts of chicken, pounded between 2 saran wrap paper-thin
• 3 tails of lobster, cooked and chopped rough
• 1 can (tall, about 1 1/2 lb) foie gras, sliced lengthwise
• 2 carrots, sliced thin lengthwise on the mandoline, then julienned very thin then blanched for 1 min
• 12 snow peas, julienned very thin, blanched for 1 minute
• about 3 ounces of truffle shavings
• 1 lb chitaki mushrooms, stemmed and sauted in oil (very hot)

Sauce:

• 2 cups heavy cream
• 1 cup white wine
• 3 cups chicken stock
  1. Reduce to 1/3, then add 1/4 cup sesame oil.
  2. Whip the reduction, then cool while mixing once in a while.
  3. Add leaf gelatine (soak the leaves in cold water until soft, then drain well).

Cooking the chicken: Steam the chicken in the saran wrap (it takes seconds) in a flat pan with a little well-seasoned water (this stock can be the chicken stock for the sauce).

Assembly:

1. Oil the mold.
2. Line chicken slices onto the mold.
3. Add about one inch of sauce.
4. Put one layer of shitaki mushrooms, then add one more inch of sauce.
5. Add the vegetables (after draining them between paper towels), then add sauce.
6. Then one layer of lobster, add sauce.
7. Then one layer of foie gras + truffle, then sauce.
8. Close with the trimmings and the rest of the chicken slices, add sauce.
9. Refrigerate overnight.
10. To unmold: run the mold under hot water very lightly, run a rubber spatula along the sides, and unmold gently.