Chicken Liver Mousse
Published by Knopf
The following mousse may be packed into a decorative jar and used as a spread for cocktail appetizers, or molded in aspic for an hors d’oeuvre. It is easy to make in an electric blender; if you do not have one, purée the liver in a meat grinder or food mill.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationgluten-free, peanut free, soy free, tree nut free
Taste and Texturecreamy, meaty, rich, savory, spiced, winey
Type of Dishdip/spread
- 1 lb or about 2 cups chicken livers
- 2 Tb minced shallots or green onions
- 2 Tb butter
- 1/3 cup Madeira or cognac
- ¼ cup whipping cream
- ½ tsp salt
- 1/8 tsp allspice
- 1/8 tsp pepper
- Pinch of thyme
- ½ cup (4 ounces) melted butter
- Salt and pepper
- A skillet
- An electric blender
- A fairly fine-meshed sieve
- A wooden spoon
- A decorative bowl or jar
- Waxed paper
Look the livers over and remove any greenish or blackish spots. Cut the livers into ½-inch pieces.
Sauté with the shallots or green onions in hot butter for 2 to 3 minutes, until the livers are just stiffened, but still rosy inside. Scrape into the blender jar.
Pour the wine or cognac into the sauté pan and boil it down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender jar.
Add the cream and seasonings to the blender jar. Cover and blend at top speed for several seconds until the liver is a smooth paste.
Then add the melted butter and blend several seconds more.
Force the mixture through the sieve and taste carefully for seasoning.
Pack into the bowl or jar, cover with waxed paper, and chill for 2 to 3 hours before unmolding.
1961, 1983, 2001 Alfred A. Knopf