Chicken Liver Mousse
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken Liver Mousse
  Chicken    Mousse    Poultry  
Last updated 6/12/2012 12:49:34 AM. Recipe ID 10943. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Chicken liver mousse
 Categories: Poultry
      Yield: 4 Servings
    3/4 lb Chicken livers
      1    Salt and pepper to taste
    1/4    Bay leaf
      1    Sprig fresh thyme
    1/8 ts Ground allspice
    1/2 ts Ground cumin
    1/8 ts Ground cinnamon
      1 pn Cayenne pepper
    1/4 lb Melted chic fat or 1/4 lb.bu
    1/2 c  Thinly sliced shallots
    1/4 lb Mushrooms,thin slcd,2 cups
      1 tb 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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 10943 (Apr 03, 2005)

[an error occurred while processing this directive]