QUAIL LIVER MOUSSE

By BobD

Ingredients

• 4 tablespoons unsalted butter at room temperature
• 2 mushrooms, minced
• 2 shallots, minced
• 8 ounces quail liver (about 12 livers)
• 1 1/4 teaspoons salt
• Pinch each of nutmeg, white pepper, powdered rosemary
• 1 teaspoon parsley, minced
• 1/2 teaspoon fresh tarragon, minced
• 1/2 clove garlic, minced
• 2 cups heavy cream
• 2 eggs
• 3 sheets buttered parchment

Details

Servings 12
Adapted from events.nytimes.com

Preparation

Step 1

Using a tablespoon of butter, butter 12 four-ounce timbales and chill.

Preheat oven to 425 degrees. Melt a tablespoon of butter in a small frying pan and saute the shallots until soft. Add the mushrooms and cook for one minute. In a blender puree the mushroom-shallots mixture and remaining ingredients except cream and eggs.

Scald the cream and add in a slow, steady stream to the ingredients, blending at medium speed. When the mixture is smooth add the eggs. Place in a blender and blend at high speed for 10 seconds. Turn off and let rest for two minutes.

Pour the mixture evenly into the timbales and put the timbales into a bain marie, a large pan containing an inch of hot water. Cover with buttered parchment and cook for 5 to 10 minutes or until the point of a sharp knife comes out clean or until the mousse feels firm to the touch.

NOTEThis recipe mauy also be made with chicken livers. Serve with a thin tomato sauce and garnish with half moons of cucumber.