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** Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.
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*** Amount may vary according to the amount of juice in the tomatoes.
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Mousse:
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Grind the onion and livers in a food grinder.
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Add shallots, thyme, garlic, parsley, and basil and process.
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Place the processed mixture into a bowl, add eggs, lard, bread crumbs (epice parisienne or cayenne pepper is optional), salt and pepper.
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Mix well.
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Put the mixture into a processor and blend it until smooth.
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Add about 1 cup of cream while blending.
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Pour back into a bowl and adjust the seasoning: (Note: mixture should be more liquid than thick -- add more cream if needed.)
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Strain through chinois.
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Pour mixture into chilled, well-buttered ramekins.
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Put a layer of water in a saute pan and place the ramekins on the pan.
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Cover the ramekins with buttered parchment paper, (butter side down) then bring to a boil.
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Place the boiling ramekins in a 450 F oven for 8 minutes.
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Remove parchment and let set for 2 minutes.
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Tomato Sauce:
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Heat the olive oil in a saute pan.
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Add onion and garlic and cook until transparent.
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Add bouquet garni.
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Sprinkle onion mixture with flour to thicken sauce.
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Add tomatoes immediately and mix well.
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Reduce the heat.
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Add 1 cup of water and cook 20 to 30 minutes.
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Salt and pepper to taste.
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Remove bouquet garni and put mixture into a food processor and blend thoroughly (do not blend too much or color will change).
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Strain through chinois.
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You may add 1 tablespoon of butter for extra flavor if desired.
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Assembly:
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Unmold the mousse onto a serving plate.
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Spoon tomato sauce over the mousse.
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Top with chopped chives, carrots, chervil, and watercress.
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Garnish with bay leaf.
