A midday Sunday update

It's 12:30 on Sunday and I've been cooking like crazy making more components of the hors d'oeuvres plate.  So here's the update.

These are pictures from the rhubarb jam which will be a sauce for the boudin blanc (pork & rabbit sausage).  Top picture is the mise, I've got red wine and in the bag is a mixture of rhubarb and sugar which was cooked sous vide for about an hour.  The bottom pic is the final product.  After the rhubarb was cooked the liquid from the bag and the wine was mixed with a pinch of gelatin.

This is the salmon mousse.  The mise includes smoked salmon, ice water, olive oil, creme fraiche and salt.  The bottom picture is the result.  I beat the salmon in the bowl and alternated adding a bit of the ice water and olive oil until combined.  Finally I added the salt and a bit of the creme fraiche.  This mixture will be served in a small little cracker bowl (which I'll be making later today) and topped with our next dish, salmon jello.

This is for the salmon aspic which will be served on top of the salmon mousse.  The top picture is the mise.  More of the smoked salmon gelatin and salt.  The salmon was soaked in boiling water for about 20 minutes.  The liquid was then put into a pan with the gelatin and salt and brought to a simmer.

This is for the gougere, which is simply a stuffed pastry.  The pastry will be made later today, but this is for the sauce that goes inside.  The sauce is called sauce mornay and is a combination of cream, milk, thyme, pepper, salt, and gruyere.  The milk mixture was simmered with a blonde roux for about 30 minutes.  Then the gruyere was mixed in and melted.

I'll have another post later that shows the pastries, an apricot jam, and hopefully a mushroom duxelle.