Chicken Liver Mousse (Pate)
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From "Summer On A Plate" by Anna Pump of the famed Loaves and Fishes store in Long Island. Serve with toast, crunchy French bread, or apple and pear slices. This can be made ahead of time and kept covered and refrigerated for up to 1 week. Prep time does not include 2 hour chilling time.
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
ingredients
- 1 cup onion, chopped
- 2 tablespoons olive oil
- 1 lb chicken liver, trimmed
- 3 tablespoons cognac
- 2 tablespoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground nutmeg
- 12 ounces unsalted butter, softened
directions
- Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
- Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
- Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.
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RECIPE MADE WITH LOVE BY
@Epi Curious
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@Epi Curious
Contributor
"From "Summer On A Plate" by Anna Pump of the famed Loaves and Fishes store in Long Island. Serve with toast, crunchy French bread, or apple and pear slices. This can be made ahead of time and kept covered and refrigerated for up to 1 week. Prep time does not include 2 hour chilling time."
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From "Summer On A Plate" by Anna Pump of the famed Loaves and Fishes store in Long Island. Serve with toast, crunchy French bread, or apple and pear slices. This can be made ahead of time and kept covered and refrigerated for up to 1 week. Prep time does not include 2 hour chilling time.
