Dennis Foy's Quail Liver Mousse

Preparation

1. Step 1

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

2. Step 2

   Preheat oven to 425 degrees. Melt a tablespoon of butter in a small frying pan and saute the shallots until soft. Add the mushrooms and cook for one minute. In a blender puree the mushroom-shallots mixture and remaining ingredients except cream and eggs.

3. Step 3

   Scald the cream and add in a slow, steady stream to the ingredients, blending at medium speed. When the mixture is smooth add the eggs. Place in a blender and blend at high speed for 10 seconds. Turn off and let rest for two minutes.

4. Step 4

   Pour the mixture evenly into the timbales and put the timbales into a bain marie, a large pan containing an inch of hot water. 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.