MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mousse of Poultry Liver w/Young Ginger *
Categories: Poultry, Vegetables, Herbs, Dairy, Sauces
Yield: 8 Servings

MMMMM---------------------------MOUSSE--------------------------------
1/2 md Onion; chopped
1 lb Chicken livers
2 Shallots
1 Thyme sprig
2 cl Garlic
Parsley
Basil
3 lg Eggs
7 oz Lard OR duck fat
1 c Bread crumbs
1 c Heavy cream

MMMMM------------------------TOMATO SAUCE-----------------------------
2 tb Olive oil
1/2 md Onion; chopped
3 cl Garlic; mashed
Bouquet Garni of parsley,
- bay leaf, dried oregano,
- thyme and rosemary
1 c Water; as needed
Flour
10 md Tomatoes

MMMMM--------------------------ASSEMBLY-------------------------------
Chives
Carrot, grated
Chervil
Watercress
Bay leaf

* I don't find any ginger or anyplace for it in this
recipe - UDD

Mousse: Grind the onion and livers in a food grinder. Add
shallots, thyme, garlic, parsley, and basil and process.

Place the processed mixture into a bowl, add eggs, lard,
bread crumbs (epice parisienne or cayenne pepper is
optional), salt and pepper. Mix well.

Put the mixture into a processor and blend it until
smooth. Add about 1 cup of cream while blending.

Pour back into a bowl and adjust the seasoning: (Note:
mixture should be more liquid than thick -- add more cream
if needed.) Strain through chinois.

Pour mixture into chilled, well-buttered ramekins. Put a
layer of water in a saute pan and place the ramekins on
the pan. Cover the ramekins with buttered parchment paper,
(butter side down) then bring to a boil.

Place the boiled ramekins in a 450|+F/230|+C oven for 8
minutes. Remove parchment and let set for 2 minutes.

Tomato Sauce: Heat the olive oil in a saute pan. Add onion
and garlic and cook until transparent. Add bouquet garni.
Sprinkle onion mixture with flour to thicken sauce.

Add tomatoes immediately and mix well. Reduce the heat.
Add 1 cup of water and cook 20 - 30 minutes. Salt and
pepper to taste.

Remove bouquet garni and put mixture into a food processor
and blend thoroughly (do not blend too much or color will
change).

Strain through chinois. You may add 1 tablespoon of butter
for extra flavor if desired.

Assembly: Unmold the mousse onto a serving plate. Spoon
tomato sauce over the mousse. Top with chopped chives,
carrots, chervil, and watercress. Garnish with bay a leaf.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Udo Nechutnys, The Miramonte Restaurant, San
Francisco, CA

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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