Mousse De Foies De Volailles Recipes

MOUSSE DE FOIE DE VOLAILLE - CHICKEN LIVER MOUSSE

Steps:

• Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
• Add the 2 eggs. Blend this in to further smooth everything.
• Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.
• Add now the allspice and the Port, and blend this in nicely.
• Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour.
• You know it's done when it is firm, like a cooked cake.
• You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
• The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!

MOUSSE DE FOIES DE VOLAILLES

Steps:

• Remove any greenish or blackish spots from the livers, as well as any sinew. Cut the livers into 1/2″ pieces. Melt butter over medium heat in a sauté pan until foam has subsided. Sauté livers with the shallots in butter for 2 to 3 minutes, until the livers are just stiffened, but still rosy inside. Scrape into the blender jar. Pour the wine or cognac into the pan and boil it down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender jar. Add the cream and seasonings to the blender jar. Cover and blend at top speed for several seconds until the liver is a smooth paste. Add the melted butter and blend several seconds more. Adjust seasoning. Pack into the bowl or jar and chill for 2 to 3 hours. For the Cognac gelee Place 1/4 c. of warm water in a ramekin, sprinkle unflavored gelatin and let it stand for about 10 minutes. In a small saucepan heat wine and sugar over medium-low heat for about 5 minutes. Once the gelatin has softened, add the other 1/4 c. of hot water to the ramekin and dissolve until mixture becomes clear. Add the gelatin mixture to the warm wine mixture and mix thoroughly. Remove the saucepan from the heat and add cognac. Let the warm mixture stand until it almost reaches room temperature. Once it has cooled, pour over chilled mousse. Return the mousse to the fridge and chill until the gelée has set.