Name: Chicken Liver Mousse
Cook time: 20 min
Total time: 6 1/4 hr
Yield: Makes 8 hors d'oeuvre servings
Ingredients: 2 tablespoons finely chopped shallot; 1 teaspoon olive oil; 1 garlic clove, minced; 1/3 cup Cognac or other brandy; 6 oz chicken livers, trimmed (3/4 cup); 5 large egg yolks; 1 cup whole milk; 1/4 cup all-purpose flour; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground allspice; 3/4 stick (6 tablespoons) unsalted butter; Several bay leaves (preferably fresh; see cooks' note, below); Accompaniments: crackers or toasted baguette slices; flaky sea salt; cornichons; a 2 1/2- to 3-cup ovenproof crock or terrine

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Chicken Liver MousseRichard Jung

If you like chicken liver mousse, you'll definitely want to try this recipe, which uses a completely different method than most. Puréeing the chicken livers and then baking them in a hot water bath results in an extremely tender spread.

Cooks' notes:

· Mousse can be made 5 days ahead and chilled, covered after 4 hours. · The bay leaves in this recipe are decorative. If fresh leaves are unavailable, use only 2 or 3 dried ones. Otherwise, the flavor they impart will be too strong. Don't eat them (fresh or dried), because they can be hard and sharp.

Recipe notes

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