Name: Dove Liver Mousse
Cuisine: American
Ingredients: 1/2 lb dove livers, cleaned; 1/4 lb butter, softened; 2 tbsp cognac or brandy; 1 shallot, minced fine; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp white pepper; 1/4 tsp ground nutmeg; 2 tbsp heavy cream; Toast points for serving; *Classic French Method**; 1. **Liver Preparation**:; - Soak livers in milk 2 hours; - **Purpose**: Removes blood, mellows flavor; - Pat completely dry before cooking; 2. **Cooking Process**:; - Sauté shallots and garlic until fragrant; - Add livers, cook just until firm outside; - **Critical**: Centers should remain pink; 3. **Processing**:; - Process hot livers with butter and cream; - **Texture**: Should be completely smooth; - Pass through fine sieve for silk texture; 4. **Molding**:; - Pack into small ramekins; - **Storage**: Cover with clarified butter; - Refrigerate 24-48 hours before serving; *Service**: With toast points, cornichons, fig jam; *Luxury Factor**: More intense than chicken liver mousse; ### Braised and Slow-Cooked

Liver Preparation:
- Soak livers in milk 2 hours
- Purpose: Removes blood, mellows flavor
- Pat completely dry before cooking
Cooking Process:
- Sauté shallots and garlic until fragrant
- Add livers, cook just until firm outside
- Critical: Centers should remain pink
Processing:
- Process hot livers with butter and cream
- Texture: Should be completely smooth
- Pass through fine sieve for silk texture
Molding:
- Pack into small ramekins

Dove Liver Mousse

1Setup & Prepare

2Ingredients

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3Cooking Instructions

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