[i took a look in CIA's "Garde Manger"and saw a recipe for 'Foie Gras Mousse' which sounds to me like your description. 1.5 foie gras cleaned and veined 22 tsp salt 1/2 tsp ground white pepper 2 fl oz Sauternes 2 oz minced shallots 1 clove garlic minced 4 oz butter 6 fl oz heavy cream whipped to medium peaks 1 Marinate the foie gras in salt, pepper, and sauternes overnight 2 drain foie gras and cut into 1 inch chunks 3 Saute shallots and garlic in the butter until soft donot brown. Add foie gras and cook over high heat stirring continuously, until the foie gras is cooked, 4 to 5 minutes. editor's note:WOW 4 Coll mixture to 90 degrees F and puree in a food processor. Pass this thru a drum sieve into a quart bowl set over an ice bath. Stir the mixture continuously until it begins to thicken. Fold the whipped cream into the mixture and adjust seasoning. 5 Line a 2# terrine mold with plastic wrap, leaving an over hang. fill with foie gras mouse and smooth the top. Chill overnight before serving. Wrap and refrigerate up to 3 days. I hope this helps you find your query.