Anonymous Fri Oct 07 11:38:54 2005

3 oz. poultry meat trim, chilled

2 oz. foie gras, chilled

1 oz. heavy cream

1 tsp. tarragon, chopped

salt and pepper, to taste

2 (4-in.) pastry shells, baked

1/2 cup port wine jelly

12 Cape gooseberries

Grind meat trim and foie gras through fine die; place in blender or food processor. Process until smooth. Add cream; process to combine. Flavor with tarragon, salt and pepper. Fill pastry shells with forcemeat, leaving 1/8-in. space at top. Bake at 250 degrees F for about 10 minutes or until filling tests done. Remove from oven; let cool. Melt port wine jelly; spoon over cooled flans. Let set. Cut each flan into 6 slices; garnish each slice with 1 gooseberry.