Chicken Liver Mousse

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken livers
4 tablespoons	60ml	Butter
1		Tablespoon brandy
1		Onion - minced (small)
1/2 lb	227g / 8oz	Common store mushrooms*
1/2 cup	118ml	Port wine - plus
1 tablespoon	15ml	Port wine
2 tablespoons	30ml	Soft butter
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Dried marjoram
1		Plain gelatin - (1 tbspn)
1/2 cup	118ml	Beef broth

Recipe Instructions

* Alternate Mushrooms: Boletes

In a saute pan or skillet, saute the livers in 2 tablespoons of the butter for 7 minutes. The livers should be slightly pink inside. Remove the livers to a bowl with a slotted spoon and pour the brandy into the pan. Continue to cook, scraping all the flavors from the pan. Pour it over the livers.

In the same pan, saute the onion in the remaining 2 tablespoons of the butter for 2 to 3 minutes. Add the mushrooms and saute for 5 minutes. Remove from the heat and add 1 tablespoon of the port wine.

Puree the liver, onion, and mushroom mixture in a blender or food processor. Add the soft butter and seasonings.

In a small bowl, sprinkle the gelatin over the broth and let it stand without mixing for 3 minutes. Heat the gelatin mixture and stir until the gelatin is dissolved. Blend into the liver mixture. Pour into an oiled 4-cup mold and refrigerate for 4 to 5 hours or until firm.

This recipe yields 6 to 8 appetizer servings.

Source:
Wild About Mushrooms by Louise Freedman

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