Showing posts with label Chicken liver mousse. Show all posts
Showing posts with label Chicken liver mousse. Show all posts

Saturday, July 20, 2013

Mousse de Foies de Volaille or Chicken Liver Mousse


by Peg Cochran


This is a very elegant hors d’oeuvres that is easy to make and very inexpensive—the chicken livers were $1.05!  It’s impressive and so delicious, it will be gone in a flash.  We took a bowl to a friend’s for a weekend at her lake house and sat outside eating it on crackers and drinking a nice, light white wine.  The recipe is compliments of Julia Child’s Mastering the Art of French Cooking.

1 lb. or about 2 cups chicken livers
2 TB shallots or minced green onions 
2 TB butter

Cut chicken livers into small pieces and mince shallots or green onions.  Saute in the butter until stiff but still rosy inside.

1/3 cup Madeira or cognac (I used inexpensive brandy)
¼ cup heavy cream
½ tsp salt
¼ tsp allspice
1/8 tsp pepper
pinch of thyme
½ cup melted butter

Put livers and shallots in a blender or food processor.  To the same pan, add the liquor and boil down rapidly until you have about 3 TB left. 

Add to blender along with livers and shallots.  Blend until you have a smooth paste.  Add melted butter and blend until incorporated.

The directions call for forcing the mixture through a sieve…I must confess to skipping that step and it was still delicious!

Chill until firm and cold.  Serve on French bread rounds or plain crackers.


Nicely blended

Out Now! 
Out Now!
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