← Back to Search Results
French
Pate Mousse with Bacon and Walnuts

Photo by:
Comments: 0
 

Recipe

A delicate chicken liver mousse. Toast some crusty bread and serve as an hors d’oeuvre or alongside a bowl of soup in a pretty little crock.

Yield: 3 cups

Ingredients

  • 8 slices bacon, diced
  • 1 pound chicken livers
  • ½ cup brandy
  • ¾ cup heavy or whipping cream
  • 1 medium-size yellow onion, chopped
  • ¼ cup Hellmann’s mayonnaise
  • 1 teaspoon dried thyme
  • Large pinch ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • ½ cup coarsely chopped walnuts
  • 3 tablespoons chopped fresh Italian parsley
  • Crumbled crisp bacon and chopped fresh Italian parsley, or whole walnut meats and chopped parsley (garnish)

Directions

1. One day before serving, fry the diced bacon in a medium-size skillet until crisp. Remove from the pan with a slotted spoon and drain on paper towels.

2. Sauté the livers in the hot bacon fat over medium-high heat until brown on the outside but still pink inside, 4 or 5 minutes. Remove from the pan and reserve.

3. Pour the brandy into the skillet over medium heat and stir, scraping loose browned bits on the bottom of the pan. Add the cream and heat to boiling. Reduce heat and simmer until reduced to about 1 cup.

4. Process the livers, onion, and reduced cream in a food processor fitted with a steel blade until smooth.

5. Add the mayonnaise, thyme, nutmeg, salt to taste, and lots of pepper. Process until smooth. Add the diced bacon, walnuts, and 3 tablespoons parsley and process just until blended.

6. Transfer the liver mixture to a crock or decorative serving dish and refrigerate covered overnight to allow the flavors to blend.

7. Garnish the pate with crumbled bacon and parsley or walnuts and parsley. Serve with crusty bread or assorted crackers.


© 1984, 1985 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings and includes 1/8 teaspoon of added salt.

Crumbled crisp bacon and chopped fresh Italian parsley, or whole walnut meats and chopped parsley for garnish are not included.

116kcal (6%)
83mg (3%)
1g
0g
9g (14%)
0g
3g (16%)
3g
3g
79mg (26%)
0g
4g
9mg
80mg
650mcg RAE (22%)
4mg (7%)
12mg (1%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
desserts-4-today Desserts 4 Today
by Abby Dodge
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-sweet-life The Sweet Life
by Kate Zuckerman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
spice Spice
by Ana Sortun
nigella-express Nigella Express
by Nigella Lawson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?