Gourmet Chicken Liver Mousse, and Mc Auslan, Onion and Gold Ground cherry Sauce
| « Ingredients » | ||
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500 gr 200 gr 2 1 gr 5 gr 100 ml 1 |
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Fowl livers (Lake brome duck, young turkey, chicken) Lactantia Cream 35 % Egg Yolks Nitrated salt Salt Wine, Archer du Vignoble le Cep d'Argent chopped shallot Sufficient butter Pepper to taste |
« Preparation »
- Lighly cook the shallot in butter without burn Deglaze with the l'Archer wine and reduce to three-quarters. Let cool.
- Clean the livers and purée them with the mixture from 1.
- Add the cream, the yolks and the seasonings and mix well.
- Pass through cheescloth and pour into little dishes buttered and floured in advance.
- Cook in a bain-marie (double-boiler) around 20 to 25 mins. (check the cooking progress with the point of a knife.)