Poultry Liver Mousse

For the poultry liver mousse, clean the poultry liver, wash and pat dry.finely dice the shallots and sauté with the liver in the butter. Deglaze with port wine and bring to a boil.Strain the stock and finely puree the solid ingredients with a blender.Soak the gelatin in cold water.Whip the cream, squeeze out the gelatin, dissolve in the stock and add to the liver mixture, fold in the cream and pour into a shallow dish.Cover and leave to set in the refrigerator for an hour.Cut out dumplings from the poultry liver mousse with a tablespoon (in between dipping them in hot water again and again) and arrange on plates.

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