Chicken Liver Mousse

Name: Chicken Liver Mousse
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 leave Several bay (preferably fresh; see cooks note, below); 1 teaspoons black pepper; 177 milliliters oz chicken livers, trimmed; 79 milliliters Cognac or other brandy; 5 larges egg yolks; 59 milliliters all-purpose flour; 1 garlic clove, minced; 0 teaspoons ground allspice; 0 teaspoons freshly grated nutmeg; 1 teaspoon olive oil; 1 teaspoons salt; 8 servings Accompaniments: crackers or toasted baguette slices; flaky sea salt; cornichons; 2 Tbsps finely chopped shallot; 6 Tbsps 3/4 stick unsalted butter; 237 milliliters whole milk

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

Put oven rack in middle position and preheat oven to 350°F.

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Oven

Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes.

Ingredients you will need

Shallot

Cooking Oil

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Frying Pan

Add garlic and cook, stirring, 1 minute.

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Garlic

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.

Ingredients you will need

Cognac

Shake

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Frying Pan

Transfer to a blender and add livers and yolks, then purée until smooth.

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Egg Yolk

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Blender

Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined.

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Allspice

Nutmeg

Pepper

All Purpose Flour

Milk

Salt

Pour into crock, skimming off any foam.

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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Water

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Baking Pan

Oven

Knife

Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.

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Butter

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Sauce Pan

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.

Ingredients you will need

Clarified Butter

Bay Leaves

Butter

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Sauce Pan

Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

· 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 Leaves