2 Reviews

I chose to saute the livers in part of the butter instead of boiling them. (I have another recipe for this that I make and I like having the onions pick up the browned bits.) This recipe has wonderful flavor. The cognac and bay, and especially the green peppercorns -- I love these so much I couldn't resist throwing a bunch more on top for garnish (those are my photos under my hubby's name). The only problem was that this did not setup well. It was fine to serve as a spread from the ramekins though. The other recipe I have for this calls for more butter and less whipping cream...I suspect that has something to do with it. I will certainly make again.

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Gay Gilmore November 30, 2005

Yummmm! We had this for Thanksgiving appetizer, for lunch the next day, and for an appetizer the next day with friends where I ate so much I couldn't eat my dinner. Everyone loved it and the peppercorns give it a great peppery surprise if you're lucky enough to get one in your serving.

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troyh November 30, 2005
Chicken Liver Mousse