Recipe - Mousse Of Poultry Liver With Young Ginger

MOUSSE
One half md Onion, chopped
1 pound Chicken livers
2 Shallots
1 Thyme, sprig
2 Garlic, cloves
Parsley
Basil
3 lg Eggs
7 ounce Fat, duck OR
7 ounce Fat, lard
1 cup Crumbs, bread
1 cup Cream, heavy *

TOMATO SAUCE
2 tablespoon Oil, olive
One half md Onion, chopped
3 Garlic, cloves, mashed
Bouquet Garni **
1 cup Water ***
Flour
10 md Tomatoes

ASSEMBLY
Chives
Carrot, grated
Chervil
Watercress
Bay leaf

* Amount may vary according to the consistency.

** Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.)

*** Amount may vary according to the amount of juice in the
tomatoes..

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, wellbuttered 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 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.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip