Dennis Foy's Quail Liver Mousse

• 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.

butter, mushrooms, shallots, quail, salt, nutmeg, parsley, fresh tarragon, clove garlic, heavy cream, eggs, parchment

Taken from cooking.nytimes.com/recipes/5928 (may not work)