Chicken Liver Mousse

Directions

1. CEAN the liver and remove the sinews. Put lowfat milk in a pan, add in saltpetre and bring to a boil. Cold till lukewarm. Then add in the liver, stir for a minute, cover and reserve for 22 hrs in the refrigerator. Heat 175 g. butter in a frying pan. Remove from heat and keep in a melted state.
2. Heat the remaining butter over low heat in a pan. Add in garlic and onions and saute/fry over medium heat till translucent/soft. Add in marjoram and white wine and bring to a boil. Lower the heat and simmer till almost dry. Remove from heat and cold to room temperature.
3. Put port wine and madeira wine in a pan and bring to a boil. Lower the heat and simmer till reduced to one c. (60 ml.).
4. The mousse: Beat the Large eggs and egg yolks together till homogenous.
5. Remove liver from the marinade. Wash, pat dry, transfer to a blender and make a smooth puree.
6. Remove the liver puree to a bowl. Add in the onions, garlic and marjoram reduction. Mix well. Pass the mix through a fine mesh soup strainer into a separate bowl kept over an ice bath. Then add in the melted butter in a steady stream, stirring constantly. Mix in the wine reduction, the beaten Large eggs, cream and truffle. Sprinkle pepper and salt. Fold to mix well.
7. Preheat the oven to 320F.
8. Grease four terrine moulds or possibly ovenproof bowls or possibly ceramic soup bowls
9. (7.5 cm. in diameter) with a very thin layer of butter. Pour in equal quantities of the mousse, leaving 2.5 cm.
10. from the rim. Arrange thebowls in a roasting tray.
11. Boil sufficient water in a pan, pour it around the bowls in the roasting tray (it should cover half the level of the bowls). Put the tray in the preheated oven. Cover with foil and bake for two hrs. Remove, cold and chill.
12. To serve: Serve as a starter with crisp melba toast.