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    You are in: Home / Recipes / Mousse De Foie De Volaille - Chicken Liver Mousse Recipe
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    Mousse De Foie De Volaille - Chicken Liver Mousse

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mme M's Note:

    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.

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    Ingredients:

    Yield:

    ramekins

    Units: US | Metric

    Directions:

    1. 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. 2
      Add the 2 eggs. Blend this in to further smooth everything.
    3. 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. 4
      Add now the allspice and the Port, and blend this in nicely.
    5. 5
      Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour.
    6. 6
      You know it's done when it is firm, like a cooked cake.
    7. 7
      You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
    8. 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!

    Ratings & Reviews:

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    Nutritional Facts for Mousse De Foie De Volaille - Chicken Liver Mousse

    Serving Size: 1 (891 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 161.0
     
    Calories from Fat 61
    38%
    Total Fat 6.8 g
    10%
    Saturated Fat 2.6 g
    13%
    Cholesterol 337.8 mg
    112%
    Sodium 195.4 mg
    8%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.1 g
    4%
    Protein 16.3 g
    32%

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