INGREDIENTS

INSTRUCTIONS

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

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