Subj : 11/30 Nat Mousse Day - 3
To   : All
From : Dave Drum
Date : Mon Nov 28 2022 16:59:00

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

MMMMM

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