Chicken Liver Mousse

Print Recipe
Chicken Liver Mousse
Chicken Liver Mousse
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Cuisine French
Difficulty Even I can do it!
Prep Time 15 minutes
Cook Time 8 minutes
Passive Time 3 hours
Servings
people
Ingredients
Cuisine French
Difficulty Even I can do it!
Prep Time 15 minutes
Cook Time 8 minutes
Passive Time 3 hours
Servings
people
Ingredients
Chicken Liver Mousse
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat 2 tablespoons (30 ml) of the butter in a skillet over moderate heat and saute the onion until tender but not browned, about 5 minutes.
  2. Add the garlic and cook 1 minute.
  3. Add the chicken livers, thyme, salt, and pepper and saute until the chicken livers turn color-they should still be slightly pink in the centres.
  4. Add the optional brandy and cook 1 minute. Transfer the contents of the skillet to an electric food processor and process, adding the remaining butter a little at a time and scraping down the sides of the processor once or twice, until smooth.
  5. Press through a fine sieve and pack into a 2-cup (500 ml) loaf pan that has been lined with plastic wrap.
  6. Chill for at least 3 hours to overnight.
  7. To serve, dip the pan in warm water and invert onto a cutting board.
  8. Remove the plastic wrap and smooth with a knife.
  9. Serve with toast points, crackers, or Melba toast.
Share this Recipe

Post Author: Gryphon

Leave a Reply