Title: Mousse of Poultry Liver with 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
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 tb 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
