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Chicken Liver Mousse Recipe-12868

Photo by: Joseph De Leo
Comments: 0


Mousse de Foies de Volaille

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.

Yield: About 2 cups


  • 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

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/8 teaspoon of added salt.

117kcal (6%)
62mg (3%)
10g (15%)
6g (29%)
121mg (40%)
999mcg RAE (33%)
5mg (9%)
8mg (1%)
3mg (14%)

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