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Chicken Liver Mousse

A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. —Matthew Lawrence, Vashon, Washington
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1-1/3 cups

Ingredients

  • 1/2 cup water
  • 1/3 cup chopped onion
  • 4 bay leaves
  • 4 fresh thyme sprigs
  • 1 garlic clove, peeled
  • 1/2 pound chicken livers
  • 1 tablespoon brandy
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups butter, softened
  • Assorted crackers

Directions

  • In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain.
  • Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers.
Nutrition Facts
2 tablespoons: 233 calories, 24g fat (15g saturated fat), 138mg cholesterol, 237mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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