MOUSSE DE FOIE DE VOLAILLE - CHICKEN LIVER MOUSSE
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.
Provided by Mme M
Categories Spreads
Time 40m
Yield 6 ramekins
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 161.1, Fat 6.8, SaturatedFat 2.6, Cholesterol 337.8, Sodium 195.5, Carbohydrate 4.2, Sugar 1.1, Protein 16.3
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Awadhesh Kumar
[email protected]5 stars! This mousse is a must-try for any liver lover.
Momin khichi
[email protected]This is the best chicken liver mousse I've ever had. I will definitely be making it again.
moonjjong_
[email protected]This mousse is so addictive! I could eat it every day.
Earl Wheeler
[email protected]I love how elegant this mousse looks. It's the perfect dish to serve at a special occasion dinner party.
Ethan Dye
[email protected]This mousse is the perfect make-ahead appetizer. You can make it a day or two ahead of time and just pop it in the fridge until you're ready to serve.
Soul_Full of love
[email protected]I can't wait to try this recipe with different types of liver. I think it would be delicious with duck liver or goose liver.
Suma Akter
[email protected]I served this mousse with a side of crackers and it was the perfect appetizer.
Matti
[email protected]I used a food processor to make this mousse, and it turned out perfectly smooth and creamy.
Saqib Liaqat Ali
[email protected]I love the addition of Cognac to this recipe. It really adds a depth of flavor.
Ahmed Elmashtoly
[email protected]This mousse is so impressive, but it's actually really simple to make. I'm definitely going to be making this for my next dinner party.
Gemma Snell
[email protected]I've never made mousse before, but this recipe made it so easy. I'm definitely going to be making this again.
jenifa ameli
[email protected]This mousse is the perfect way to use up leftover chicken livers. It's a delicious and easy way to enjoy this underrated ingredient.
tek poudel
[email protected]I made this mousse for my family and they loved it! Even my kids, who are picky eaters, ate it up.
Kerv Man
[email protected]This recipe is a keeper! I've already made it twice, and I'm planning on making it again for my next dinner party.
md Mahede
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of liver. But I'm so glad I did! This mousse was absolutely delicious. I couldn't believe it was made with liver.
Easybuy
[email protected]This mousse is so rich and flavorful, but it's also surprisingly light. It's the perfect appetizer or snack.
adanaly Castro
[email protected]I love how versatile this mousse is. I've served it as a spread on crackers, as a dip for vegetables, and even as a filling for chicken breasts. It's always delicious.
ABEDNEGO RONO
[email protected]I've made this mousse several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Ranti Aderanti
[email protected]This chicken liver mousse was a hit at my last party! It was so smooth and creamy, and the flavor was divine. I highly recommend this recipe.