-----------------------------------MOUSSE-----------------------------------
    1/2 md Onion, chopped

      1 lb Chicken livers

      2 ea Shallots

      1 ea Thyme, sprig

      2 ea Garlic, cloves

           Parsley
           Basil
      3 lg Eggs

      7 oz Fat, duck OR

      7 oz Fat, lard

      1 c  Crumbs, bread

      1 c  Cream, heavy *

--------------------------------TOMATO SAUCE--------------------------------
      2 tb Oil, olive

    1/2 md Onion, chopped

      3 ea Garlic, cloves, mashed

           Bouquet Garni **
      1 c  Water ***

           Flour
     10 md Tomatoes

----------------------------------ASSEMBLY----------------------------------
           Chives
           Carrot, grated
           Chervil
           Watercress
           Bay leaf
       * Amount may vary according to the consistency.
       ** Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
  oregano, thyme, and rosemary inside.)
       *** Amount may vary according to the amount of juice in the
  tomatoes..
  Mousse:
  =======
       Grind the onion and livers in a food grinder.  Add shallots,
  thyme, garlic, parsley, and basil and process.
       Place the processed mixture into a bowl, add eggs, lard, bread
  crumbs (epice parisienne or cayenne pepper is optional), salt and
  pepper.  Mix well.
       Put the mixture into a processor and blend it until smooth.  Add
  about 1 cup of cream while blending.
       Pour back into a bowl and adjust the seasoning: (Note: mixture
  should be more liquid than thick -- add more cream if needed.)
  Strain through chinois.
       Pour mixture into chilled, well-buttered ramekins.  Put a layer
  of water in a saute pan and place the ramekins on the pan.  Cover the
  ramekins with buttered parchment paper, (butter side down) then bring
  to a boil.
       Place the boiling ramekins in a 450 F oven for 8 minutes.
   Remove parchment and let set for 2 minutes.
  Tomato Sauce:
  =============
       Heat the olive oil in a saute pan.  Add onion and garlic and cook
  until transparent.  Add bouquet garni.  Sprinkle onion mixture with
  flour to thicken sauce.
       Add tomatoes immediately and mix well.  Reduce the heat.  Add 1
  cup of water and cook 20 - 30 minutes.  Salt and pepper to taste.
       Remove bouquet garni and put mixture into a food processor and
  blend thoroughly (do not blend too much or color will change).
       Strain through chinois.  You may add 1 tablespoon of butter for
  extra flavor if desired.
  Assembly:
  =========
       Unmold the mousse onto a serving plate.  Spoon tomato sauce over
  the mousse.  Top with chopped chives, carrots, chervil, and watercress.
  Garnish with bay leaf.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA