• 11/20 Nat Mousse Day - 2

    From Dave Drum@1:229/452 to All on Wed Nov 29 16:58:21 2023
    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

    1/2 md Onion; chopped
    1 lb Chicken livers
    2 Shallots
    1 Thyme sprig
    2 cl Garlic
    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
    10 md Tomatoes

    Carrot, grated
    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

    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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