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Recipe : *** Chicken Liver Mousse

Chicken Liver Mousse
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Course:
Appetizer

Practical information

  • Prep time
    2 min
  • Cooking
    30 min
  • Ready in
    32 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
This is a French mousse sort of chicken liver pate. The blender and the milk give it its lightness. Use a white Port, if you can.
 

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
chicken, chicken, liver, blender, milk, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 eggs
  • 1 tablespoon shallots, finely chopped
  • ¼ teaspoons allspice, ground
  • ¼ teaspoons salt
  • ¼ teaspoons pepper
  • 450 g chicken liver
  • 250 ml boiling milk
  • 80 ml port wine

  • Recipe preparation steps

  • 1
    Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
  • 2
    Add the 2 eggs. Blend this in to further smooth everything.
  • 3
    Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.
  • 4
    Add now the allspice and the Port, and blend this in nicely.
  • 5
    Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add half inch or so of water, and put this into a preheated 400ºF oven for about one half hour.
  • 6
    You know it's done when it is firm, like a cooked cake.
  • 7
    You can serve this cold as a paté, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
  • 8
    The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!
  • Ready !



 

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