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Andelever mousse

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Andelever mousse

a littleMinced garlic
0.5tspDried Sage
1dlHeavy calves broth
1Small onions
1dlWhipped cream
2Gelatin leaves
300gDuck liver

Instructions for Andelever mousse

To prepare the Andelever mousse recipe, please follow these instructions:

Go the teammates after too late and come to the liver in a blender or food processor. Add a spiced coarse onion, egg, whipped cream, salt and spices. Mix the mixture until it looks uniform, but preferably not too long, then the mousse becomes grated.

Bring baking paper in a small elongated shape, making it easier to turn the mousse out later. Bring the liver mixture into the mold and put it in a water bath in the oven ¾ - 1 hour at 150 degrees C until it feels firm.

Soaked house blossom in cold water. Warm the broth, push the water out of the house blow and melt it into the broth. Taste with madeira, salt and pepper and pour the mixture into a bowl. Put it in the refrigerator for the next day.

Lift it out of the mold and cut it into slices. Put it on a dish of crispy lettuce leaves and small tomatoes or butter it on toasted toast, cut into triangles.