Dennis Foy's Quail Liver Mousse

1. 1

   Using a tablespoon of butter, butter 12 four-ounce timbales and chill.

2. 2

   Preheat oven to 425 degrees.

3. 3

   Melt a tablespoon of butter in a small frying pan and saute the shallots until soft.

4. 4

   Add the mushrooms and cook for one minute.

5. 5

   In a blender puree the mushroom-shallots mixture and remaining ingredients except cream and eggs.

6. 6

   Scald the cream and add in a slow, steady stream to the ingredients, blending at medium speed.

7. 7

   When the mixture is smooth add the eggs.

8. 8

   Place in a blender and blend at high speed for 10 seconds.

9. 9

   Turn off and let rest for two minutes.

10. 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. 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.

* Per serving · 4 servings · Values may vary.