Mousse De Foie De Volaille - Chicken Liver Mousse

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READY IN: 40mins
YIELD: 6 ramekins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
  • Add the 2 eggs. Blend this in to further smooth everything.
  • 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.
  • Add now the allspice and the Port, and blend this in nicely.
  • 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.
  • You know it's done when it is firm, like a cooked cake.
  • You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
  • 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!
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