Calf liver mousse (mousse ai foie de reau)

4 servings


Melt 2 tbsp. spoons of butter and fry liver and onions in it for 10 minutes. Pass through a meat grinder. Melt the remaining oil separately in a pan, pour flour, salt, pepper into it, stirring. When the mass becomes uniform, pour cream into it in a thin stream and bring it to a boil. Keep on a low heat for 5 minutes. Separately beat with yolk cognac and a thin stream add 1 ladle of hot sauce to them, stirring continuously to prevent clotting. Add the yolks to the mince and stir thoroughly. Beat the whites until air (but not dry) foam forms and pour them in a thin stream into the mince. Once again, beat everything well, place in a saucepan, put in a large shallow pan, in which hot water is poured 2 cm. Close the pan with oiled paper and put in the oven preheated to 165 ° C for 1 hour. Serve the mousse to the table with mushroom or Spanish sauce (see recipes 8 and 2

9).