Calf liver mousse (serves 4-5)

4 servings


melt in a deep frying pan 2 tbsp. spoons of butter and fry the liver and onions cut into slices in it for 10 minutes. pass through a meat grinder. separately melt the remaining oil, pour flour, salt, pepper into it. when the mass is uniform, pour the cream into a thin stream and bring to a boil. keep on a low heat for another 5 minutes. separately beat the yolks with cognac and add one ladle of hot sauce to them in a thin stream, stirring to prevent clotting. add the yolks to the minced meat and stir thoroughly. beat the whites until air (but not dry) foam forms and pour them into the mince. beat everything well again, 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 (165 ° c) for 1 hour. serve the mousse to the table with the mushroom sauce.