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...