* Amount may vary according to the consistency. ** Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) *** Amount may vary according to the amount of juice in the tomatoes.. Mousse: ======= Grind the onion and livers in a food grinder. Add shallots, thyme, garlic, parsley, and basil and process. Place the processed mixture into a bowl, add eggs, lard, bread crumbs (epice parisienne or cayenne pepper is optional), salt and pepper. Mix well. Put the mixture into a processor and blend it until smooth. Add about 1 cup of cream while blending. Pour back into a bowl and adjust the seasoning: (Note: mixture should be more liquid than thick -- add more cream if needed.) Strain through chinois. Pour mixture into chilled, well-buttered ramekins. Put a layer of water in a saute pan and place the ramekins on the pan. Cover the ramekins with buttered parchment paper, (butter side down) then bring to a boil. Place the boiling ramekins in a 450 F oven for 8 minutes. Remove parchment and let set for 2 minutes. Tomato Sauce: ============= Heat the olive oil in a saute pan. Add onion and garlic and cook until transparent. Add bouquet garni. Sprinkle onion mixture with flour to thicken sauce. Add tomatoes immediately and mix well. Reduce the heat. Add 1 cup of water and cook 20 - 30 minutes. Salt and pepper to taste. Remove bouquet garni and put mixture into a food processor and blend thoroughly (do not blend too much or color will change). Strain through chinois. You may add 1 tablespoon of butter for extra flavor if desired. Assembly: ========= Unmold the mousse onto a serving plate. Spoon tomato sauce over the mousse. Top with chopped chives, carrots, chervil, and watercress. Garnish with bay leaf. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (920g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 164 (33%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 589.8mg||181 %|
|Sodium 418.1mg||14 %|
|Potassium 1875.8mg||49 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 48.7g|
|Protein 31.1g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 502
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!