CHICKEN-LIVER MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h35m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Pick over the chicken livers. Discard any black spots and connecting membranes. Put the livers in a bowl and add the wine. Set aside and let stand one hour. Drain.
- Put the livers into the container of a food processor or electric blender and add the salt, pepper, Cognac and nutmeg. Start blending while adding the pieces of butter, a few at a time.
- Gradually add the cream. There should be about four cups. Butter eight ramekins or individual baking dishes, each with a volume of about 10 or 11 tablespoons. Pour an equal portion of the mixture into each ramekin.
- Cover each closely with clear plastic wrap and arrange the ramekins on one or two steamer racks.
- Bring water to the boil in the bottom of a steamer. Place the steamer rack or racks over the water and cover closely. Steam 10 minutes. Immediately turn off the heat.
- Let the ramekins stand 15 minutes. To unmold, run a knife around the custard. Invert the ramekins, one at a time, over individual serving plates. Serve with creamed tomato sauce.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 24 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 311 milligrams, Sugar 1 gram, TransFat 0 grams
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