
Chicken Liver Mousse

by:




Unlike most patés and terrines in which raw ingredients are cooked together in a mold, chicken liver mousse is made with cooked livers, shallots, and thyme pureed with butter; worked through a sieve, and then folded together with whipped cream. The delicate consistency and flavor puts chopped liver to shame, though any taboos about combining meat and dairy are obviously broken. Serve the mousse with little toasts.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 1
3/4 pound chicken livers
Salt and pepper
2 tablespoons olive oil
2 shallots (minced)
1 small clove garlic (minced)
1/2 teaspoon chopped fresh thyme leaves (or 1/4 teaspoon dried thyme)
1/4 cup port or Madeira
2 tablespoons cognac (optional)
1 cup butter (cut into 1-inch pieces)
1 cup heavy cream
Servings Per Recipe: 1
Amount per Serving
Calories: 2964
- Total Fat: 281.5 g
- Saturated Fat: 158.9 g
- Trans Fat: 7.7 g
- Cholesterol: 1867.8 mg
- Sodium: 2094.2 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.9 g
- Sugars: 9.8 g
- Protein: 72.5 g
preparation

comments
Serena
May 9, 2012