Quail Liver Mousse

1. Liver Preparation:

   • Soak livers in milk 2 hours to remove blood
   • Pat dry, trim any connective tissue
   • Keep very cold throughout process

2. Cooking Process:

   • Sauté shallots and garlic until fragrant
   • Add livers, cook just until firm outside
   • Centers should remain slightly pink
   • Deglaze with cognac, flambé if desired

3. Processing:

   • Process hot livers with softened butter
   • Add cream and seasonings
   • Pass through fine sieve for silk texture

4. Molding and Storage:

   • Pack into small ramekins or terrine mold
   • Cover with clarified butter to seal
   • Refrigerate 24-48 hours before serving

Service: With toast points, cornichons, fig jam