Dennis Foy's Quail Liver Mousse Recipe

Name: Dennis Foy's Quail Liver Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter at room temperature; 2 mushrooms, minced; 2 shallots, minced; 8 ounces quail liver (about 12 livers); 1 1/4 teaspoons salt; Pinch each of nutmeg, white pepper, powdered rosemary; 1 teaspoon parsley, minced; 1/2 teaspoon fresh tarragon, minced; 1/2 clove garlic, minced; 2 cups heavy cream; 2 eggs; 3 sheets buttered parchment

Servings: persons

4 tablespoons unsalted butter at room temperature
2 mushrooms, minced
2 shallots, minced
8 ounces quail liver (about 12 livers)
1 1/4 teaspoons salt
Pinch each of nutmeg, white pepper, powdered rosemary
1 teaspoon parsley, minced
1/2 teaspoon fresh tarragon, minced
1/2 clove garlic, minced
2 cups heavy cream
2 eggs
3 sheets buttered parchment

1
Using a tablespoon of butter, butter 12 four-ounce timbales and chill.
2
Preheat oven to 425 degrees.
3
Melt a tablespoon of butter in a small frying pan and saute the shallots until soft.
4
Add the mushrooms and cook for one minute.
5
In a blender puree the mushroom-shallots mixture and remaining ingredients except cream and eggs.
6
Scald the cream and add in a slow, steady stream to the ingredients, blending at medium speed.
7
When the mixture is smooth add the eggs.
8
Place in a blender and blend at high speed for 10 seconds.
9
Turn off and let rest for two minutes.
10
Pour the mixture evenly into the timbales and put the timbales into a bain marie, a large pan containing an inch of hot water.
11
Cover with buttered parchment and cook for 5 to 10 minutes or until the point of a sharp knife comes out clean or until the mousse feels firm to the touch.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter at room temperature, 2 mushrooms, minced, 2 shallots, minced, 8 ounces quail liver (about 12 livers), and more.

Yes, Dennis Foy's Quail Liver Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dennis Foy's Quail Liver Mousse

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