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Chicken Liver Mousse

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Chicken Liver Mousse

Chicken Liver Mousse

One serving contains 180 calories, 4g of protein, and 13g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up several bay leaves, baguette ; flaky sea salt; cornichons, shallot, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 hours.

Instructions

1
Put oven rack in middle position and preheat oven to 350°F.
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OvenOven
2
Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes.
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ShallotShallot
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add garlic and cook, stirring, 1 minute.
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GarlicGarlic
4
Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
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CognacCognac
ShakeShake
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Frying PanFrying Pan
5
Transfer to a blender and add livers and yolks, then purée until smooth.
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Egg YolkEgg Yolk
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BlenderBlender
6
Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined.
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AllspiceAllspice
NutmegNutmeg
PepperPepper
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
7
Pour into crock, skimming off any foam.
8
Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
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WaterWater
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Baking PanBaking Pan
OvenOven
KnifeKnife
9
Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
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ButterButter
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Sauce PanSauce Pan
10
Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
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Clarified ButterClarified Butter
Bay LeavesBay Leaves
ButterButter
Equipment you will use
Sauce PanSauce Pan
11
Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.
1
· Mousse can be made 5 days ahead and chilled, covered after 4 hours.· The bay leaves in this recipe are decorative. If fresh leaves are unavailable, use only 2 or 3 dried ones. Otherwise, the flavor they impart will be too strong. Don't eat them (fresh or dried), because they can be hard and sharp.
Ingredients you will need
Bay LeavesBay Leaves
DifficultyExpert
Ready In25 hrs
Servings8
Health Score1
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