Dennis Foy's Quail Liver Mousse

Ingredients

• 4 tablespoons unsalted butter at room temperature
• 2 mushrooms, minced
• 2 shallots, minced
• 8 ounces quail liver (about 12 livers)
• 1 ¼ teaspoons salt
• Pinch each of nutmeg, white pepper, powdered rosemary
• 1 teaspoon parsley, minced
• ½ teaspoon fresh tarragon, minced
• ½ clove garlic, minced
• 2 cups heavy cream
• 2 eggs
• 3 sheets buttered parchment

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    227 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 109 milligrams cholesterol; 281 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Using a tablespoon of butter, butter 12 four-ounce timbales and chill.
2. 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.
3. 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.
4. 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.

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

30 minutes