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Mousse of Poultry Liver with Young Ginger

A home-style Mousse of Poultry Liver with Young Ginger made with Md Onion Chopped Basil, Chicken Livers Lg Eggs, Shallots Fat Duck, Thyme Sprig Fat Lard, and Garlic C Crumbs Bread. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2
• 1 lb
• 2 pc
• 1 pc
• 2 pc
• 2 tbsp
• 1/2
• 3 pc

Method (preview)

1. 1

   Amount may vary according to the consistency.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Strain through chinois.

7. 7

   Pour mixture into chilled, well-buttered ramekins.

8. 8

   Put a layer of water in a saute pan and place the ramekins on the pan.

9. 9

   Cover the ramekins with buttered parchment paper, (butter side down) then bring to a boil.

10. 10

    Place the boiling ramekins in a 450 F oven for 8 minutes.

11. 11

    Remove parchment and let set for 2 minutes.

12. 12

    Heat the olive oil in a saute pan.

13. 13

    Add onion and garlic and cook until transparent.

14. 14

    Add bouquet garni.

15. 15

    Sprinkle onion mixture with flour to thicken sauce.

16. 16

    Add tomatoes immediately and mix well.

17. 17

    Reduce the heat.

18. 18

    Add 1 cup of water and cook 20 - 30 minutes.

19. 19

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

20. 20

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

21. 21

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

22. 22

    Garnish with bay leaf.

23. 23

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