12 ounces good quality purchased duck liver mousse or fine textured pate
1 tablespoon Ruby port
1 teaspoon freshly ground black pepper
3 cups miniature croutons, recipe follows
3 cups bread (1 day old, preferably thin sliced white bread, with the crust removed)
3 tablespoons butter, melted
1 teaspoon dried thyme leaves
1/2 teaspoon salt
Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm.
Remove from refrigerator and divide evenly into 24 uniform "truffles." Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve.
Preheat oven to 325 degrees F.
Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed.
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