CHICKEN-LIVER MOUSSE

Chicken-Liver Mousse image

Provided by Craig Claiborne And Pierre Franey

Time 1h35m

Yield Eight servings

Number Of Ingredients 10

Ingredients

1 pound chicken livers
1/3 dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons Cognac
1/8 teaspoon freshly grated nutmeg
6 tablespoons butter, cut into 10 pieces
1 cup heavy cream
Butter for greasing the ramekins
Creamed tomato sauce (see recipe)

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