A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course.
- 1/2 cup water
- 1/3 cup chopped onion
- 4 bay leaves
- 4 fresh thyme sprigs
- 1 garlic clove, peeled
- 1/2 pound chicken livers
- 1 tablespoon brandy
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 cups butter, softened
- Assorted crackers
- In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a meat thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain.
- Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers. Yield: 1-1/3 cups.
Originally published as Chicken Liver Mousse in Country April/May 2010, p52
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