Chicken Liver Mousse (Pate)

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READY IN: 35mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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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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