Pate Mousse with Bacon and Walnuts
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.
Total Timea day or more
Make Ahead RecipeYes
OccasionBuffet, Cocktail Party, Formal Dinner Party
Recipe Coursehors d'oeuvre
Dietary Considerationhors d'oeuvre
Taste and Texturecreamy, herby, meaty, nutty, rich, savory, smoky, spiced
Type of Dishdip/spread
- 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)
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.
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.
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.
Process the livers, onion, and reduced cream in a food processor fitted with a steel blade until smooth.
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.
Transfer the liver mixture to a crock or decorative serving dish and refrigerate covered overnight to allow the flavors to blend.
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