CHICKEN LIVER MOUSSE (PATE)
From "Summer On A Plate" by Anna Pump of the famed Loaves and Fishes store in Long Island. Serve with toast, crunchy French bread, or apple and pear slices. This can be made ahead of time and kept covered and refrigerated for up to 1 week. Prep time does not include 2 hour chilling time.
Provided by Epi Curious
Categories Spreads
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
- Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
- Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.
Nutrition Facts : Calories 412.6, Fat 40.8, SaturatedFat 23.2, Cholesterol 287.6, Sodium 523.9, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 10.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love