chicken liver mousse

Categories
Poultry
Yield
4 servings
MeasureIngredient
¾ pounds Chicken livers
Salt and pepper to taste
¼  Bay leaf
Sprig fresh thyme
⅛ teaspoon Ground allspice
½ teaspoon Ground cumin
⅛ teaspoon Ground cinnamon
1 pinch Cayenne pepper
¼ pounds Melted chic fat or 1/4 lb.bu
½ cup Thinly sliced shallots
¼ pounds Mushrooms,thin slcd,2 cups
1 tablespoon Cognac

Pick over the livers to remove and discard tough connecting tissue or blemished portions.Put liver in a bowl and add salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne.

Heat chicken fat (butter) in heavy skillet over medium heat;add shallots and mushrooms.Cook stirring,until mushrooms give up their liquid.Cook until most of this liquid evaporeates.Add livers and seasonings.Cook,stirring occasionally about 10 minutes.

Pour and scrape mixture into food processor or blender.Add cognac and blend to a fine puree.Spoon and scrape mixture into a small serving dish.Smooth the top.Serve slightly cooler than room temperature.Makes 4 to 6 servings.

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