2 c  Aspic Jelly **

-----------------------------------MOUSSE-----------------------------------
      2 lb Liver, duck, chopped

      2 c  Cream, heavy

     10 ea Gelatin leaves

      4 oz Butter

      2 tb Shallots, chopped

      1 c  Port

    1/2 c  Cognac

           Salt
           Pepper, black
           Pepper, cayenne
      1 ds Juice, lemon

      2 c  Aspic jelly (see above)

      1 ea Thyme, sprig

           Toasts, French bread
       ** See recipe for Aspic Jelly.  (Note: Flavored aspic can be made from
  scratch, or use Knorr Swiss aspic flavored with 1 ounce each of Port and
  Cognac.)
       Soak the gelatin leaves in cold water.
       Cover the bottom of a pate mold with 1 cup of flavored aspic.  Put the
  mold in the refrigerator and let it sit until the aspic hardens,
  approximately 15 - 20 minutes.
       In a large saute pan, slowly cook the butter, thyme, and shallots for
  2 minutes.  Add the duck liver and cook until done rare.  Salt and pepper

  to taste.
       Add 1 cup of the port wine, flame, and cook for another two minutes.
  Pour the mixture into the bowl of a food processor.
       In a saute pan, heat the cream over medium heat then drain the gelatin
  leaves and add them top the cream.
       Add the gelatin and cream to the liver mixture in the food processor.
  Puree the mixture for one minute.  Strain through a sieve into a large
  bowl.  Whisk.
       Add 1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste.
  Mix thoroughly, place in the mold and cool for 2 hours in refrigerator.
       Pour the remaining cup of flavored aspic over the top of the liver
  mixture in the mold.  Return the mold to the refrigerator for 15 minutes
  until the aspic hardens.
       Unmold, slice, serve on cold plates with toasts.
       Source:  Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Max Schacher, Le Coquelicot, Ross, Marin County, CA