Gâteau de Foies de Volaille au Beurre Blanc

In the Bresse region of Burgundy where some of the best chicken in France are reared, a particularly delicate mousse is prepared with the pale livers of these birds. Françoise Allirol, whose fine cooking distinguishes her Restaurant du Château in Annonay, serves her version with Ardéchois juniper berries and beurre blanc. Even made with the less subtle-tasting livers from English chicken this mousse is exceptionally pleasing.