MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
 
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