CHICKEN LIVER MOUSSE MIRABELLE
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 20 people as a hors d'oeuvre
Number Of Ingredients 16
Steps:
- Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epices.
- Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.
- Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.
- When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.
- Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.
- Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d'oeuvre for cocktails.
- In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container.
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Slytherin Jedi
[email protected]I'm not a fan of chicken liver, but I thought I'd give this recipe a try. I was pleasantly surprised! The mousse was very smooth and flavorful.
Waleed Albahouh
[email protected]This is the best chicken liver mousse I've ever had! I will definitely be making it again and again.
KaLynn Rogers
[email protected]I'm allergic to mirabelle plums, so I used apricots instead. It was still delicious!
Precious. M Pondamali
[email protected]I'm not sure what went wrong, but my mousse turned out grainy. I think I might have overcooked the chicken livers.
sunny bear
[email protected]This was a great recipe! I would definitely recommend it to others.
Kaydence Ford
[email protected]I'll pass.
Lucas Roario
[email protected]Meh.
lee yoonji
[email protected]Would make again.
Ashleyinnit
[email protected]Not bad!
Saddam tuff tile
[email protected]Delicious!
SA BABU
[email protected]I found this mousse to be a bit bland. I think it could have used more seasoning.
Gulzaib Baig
[email protected]This mousse was a little too rich for my taste, but I think that's just a personal preference. Otherwise, it was very well made and I could tell that a lot of care went into it.
Mane Mane
[email protected]I love the combination of chicken liver and mirabelle plums in this mousse. It's a unique and flavorful dish that is sure to impress your guests.
Daphine Ohms
[email protected]This was my first time making chicken liver mousse and it turned out great! I was surprised at how easy it was to make and how delicious it was. I will definitely be making this again.
Lovely Family
[email protected]I've made this mousse several times now and it's always a crowd-pleaser. It's so easy to make, yet so impressive. I love the way the mirabelle plums add a touch of sweetness and tartness.
kashan usama
[email protected]This chicken liver mousse was a hit at my dinner party! It was creamy and flavorful, with the perfect balance of richness and acidity. My guests loved it and couldn't get enough.