Served as main course. Non-vegetarian dish.

MOUSSE

1/2 Onion, chopped

Basil

1 lb Chicken Livers

3 Eggs

2 Shallots

7 oz Fat, duck Or

1 Thyme, sprig

7 oz Fat, lard

2 Garlic, Cloves

1 cup Crumbs, bread

Parsley

1 cup Cream, heavy

TOMATO SAUCE

2 Tablespoon Oil, Olive

1 cup Water

1/2 md Onion, chopped

Flour

3 Garlic, Cloves, mashed

10 Tomatoes

Bouquet Garni

ASSEMBLY

Chives

Watercress

Carrot, grated

Bay Leaf

Chervil

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, 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. 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 boiling ramekins in a 450 degree F 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 leaf.

Serves: 8

You may also be interested in ...