Anonymous Fri Oct 07 11:35:06 2005

1 oz. olive oil

2 tbsp. red onions, pared, fine dice

1/4 lb. lobster mushrooms, cut into quarters

1/4 lb. crimini mushrooms, cut into quarters

1/4 lb. Aurora Ann mushrooms, cut into

quarters

1/4 lb. white mushrooms, cut into quarters

1 tbsp. tarragon, chopped

salt and white pepper, to taste

4 gelatin leaves

2 oz. Madeira

6 oz. veal stock

Place olive oil in saute pan; heat until hot. Add onions; saute. Add mushrooms, tarragon, salt and white pepper; remove from heat. Let cool. Bloom gelatin in Madeira. Place veal stock in saucepan; heat until hot. Add gelatin; stir to dissolve. Add mushroom mixture; remove from heat. Portion mixture into 2-oz. timbales; pack mushrooms firmly into molds. Refrigerate until chilled and set, about 4 hours.