On Line Cookbook
Chicken Liver Pate Mousse
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Vicky Bryant (found on internet)

Serves/Makes:48 pieces

Ingredients
  • 1 lb (.5 kg). chicken livers
  • 2 Tbsp (30 ml). butter
  • 1 onion, diced
  • 2 shallots, minced
  • 1 tsp (5 ml). unflavoured gelatin
  • 1/3 cup (80 ml) tawny port
  • 1/2 cup (125 ml) soft butter
  • 1/4 tsp (1 ml) quatre epice (see comments below)
  • 1/8 tsp (1 ml) grated nutmeg
  • salt & pepper
  • 1/4 cup (60 ml) heavy cream
  • 48 crisped crostini
Preparation
  • Step 1:
  • Clean livers and trim off all gristle.
  • Heat 2 tbsp (30 ml) butter, add diced onion and saut until soft.
  • Add minced shallots and saut for two minutes.
  • Add livers and saut over high heat until just stiff.
  • Step 2:
  • Soften gelatin in port and stir until gelatin is dissolved.
  • Put sauce in blender and add livers.
  • Blend until smooth; strain and let cool.
  • Step 3:
  • Cream the 1/2 cup (125 ml) butter in a small bowl.
  • Add spices and nutmeg and little by little add the liver puree.
  • Add salt and pepper to taste.
  • Continue beating until light and fluffy.
  • Whip the cream and fold into the liver mixture.
  • Chill well.
  • Serve with crostini.
Comments
Make mousse one day ahead to let flavors develop

**A French phrase meaning "four spices," referring to any of several finely ground spice mixtures. Though there's no standard mixture for quatre epices, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. Quatre epices is used to flavor soups, stews and vegetables.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.