Close
Ingredients
| chicken liver: 1 lb |
| 2% milk: 1 cup (boiling) |
| shallot onions (chopped): 1 Tbl (finely chopped) |
| port wine: 1/3 cup |
| eggs: 2 |
| allspice: 1/4 tsp (ground) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
Mousse De Foie De Volaille - Chicken Liver Mousse
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- 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!