Warm Chicken Liver Mousse with Tomato and Basil Sauce

By corlear

Gateau de Foies de Volaille

This dish originates from Bresse, and is supposed to be made with Bresse chicken livers, but use normal chicken livers if you cannot find them. In Bresse this is served with Sauce Nantua.

Ingredients

• FOR THE TOMATO COULIS:
• 225 g/8 oz chicken livers, well trimnied with any green spots cut away
• 1 garlic clove
• 1 tbsp plain flour
• 3 eggs
• 3 egg yolks
• 1 tbsp dry sherry
• 350 ml/12 fl oz milk
• ½ tsp ground coriander
• salt
• freshly ground white pepper
• 1 tsp olive oil, for frying
• 300 g/10 ½ oz tomatoes, peeled, seeded and finely chopped
• 1 tbsp olive oil
• 8 fresh basil leaves, torn
• salt
• freshly ground black pepper

Preparation

Step 1

Preheat the oven to 160°C/325°F/gas mark 3.

Butter four 125ml/4 fl oz ramekins, then line the bases and sides with greaseproof paper.

If your tomatoes are of good quality, make a cold coulis. Put the tomatoes in a bowl and mix in the oil and the basil and season to taste. Leave to stand while you prepare the mousse.

To make a warm coulis, place the tomatoes and the oil in a saucepan and simmer over a gentle heat for 20 minutes until reduced. Season with salt and pepper. Add the basil just before serving.

Coarsely chop the chicken livers and process with the garlic in a food processor. Add the flour, eggs, egg yolks, sherry, milk, coriander and seasoning and process again. To check the seasoning, heat the oil in a small frying pan and add 1 teaspoon of the chicken mixture. Adjust the seasoning if necessary.

Pour the mixture into the ramekins, then place in a roasting tin. Add enough hot water to come half-way up the sides of the ramekins. Place the tin in the oven and cook for 25-30 minutes, or until a knife inserted in the centre comes out clean.

Remove the ramekins from the oven and leave to stand for about 2 minutes. Invert each mousse on to a plate, then lift off the ramekin and peel off the greaseproof paper. Spoon the tomato coulis around each mousse.