Ingredients Jump to Instructions ↓

  1. 2 c Aspic Jelly **

  2. --MOUSSE--

  3. 2 lb Liver, duck, chopped Salt

  4. 2 c Cream, heavy Pepper, black

  5. 10 ea Gelatin leaves Pepper, cayenne

  6. 4 oz Butter

  7. 1 ds Juice, lemon

  8. 2 tb Shallots, chopped

  9. 2 c Aspic jelly (see above)

  10. 1 c Port

  11. 1 ea Thyme, sprig

  12. 1/2 c Cognac Toasts, French bread

  13. 1 ounce each of Port and Cognac.

  14. 1 cup of flavored aspic. Put the mold in the refrigerator and let it sit until the aspic hardens, approximately

  15. 15 - 20 minutes. In a large saute pan, slowly cook the butter, thyme, and shallots for 2 minutes. Add the duck liver and cook until done rare. Salt and pepper

  16. 1 cup of the port wine, flame, and cook for another two minutes. Pour the mixture into the bowl of a food processor. In a saute pan, heat the cream over medium heat then drain the gelatin leaves and add them top the cream. Add the gelatin and cream to the liver mixture in the food processor. Puree the mixture for one minute. Strain through a sieve into a large bowl. Whisk. Add

  17. 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste. Mix thoroughly, place in the mold and cool for 2 hours in refrigerator. Pour the remaining cup of flavored aspic over the top of the liver mixture in the mold. Return the mold to the refrigerator for 15 minutes until the aspic hardens. Unmold, slice, serve on cold plates with toasts. Source: Great Chefs of San Francisco, Avon Books,

  18. 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA --


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