This recipe (from Saveur 12/97) is my next experiment though!
At the famed Lyon bouchon popularly called Les Fedes, this mousse --a sort of elegant variation on pate -- is served with a hearty tomato sauce, though crayfish sauce is also traditional.
Preheat oven to 325°.
Combine in a food processor:
- 6 chicken livers
- 2 tbsp. flour
- 2 whole eggs
- 2 egg yolks
- 1/2 cup milk
- 1/2 cup cream
- and a pinch nutmeg
Season with salt and freshly ground black pepper and puree.
Divide liver mixture between 4 buttered 3'' ramekins. Place ramekins in a baking pan, place pan in oven, then add enough hot water to come three- quarters of the way up sides of ramekins.
Bake until mixture is firm, 25 minutes. Loosen sides with a paring knife, unmold, and serve warm with crayfish sauce (see Poulet aux crevisses recipe).