Chicken Liver Mousse

"An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine."
 
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photo by troyh photo by troyh
photo by troyh
photo by troyh photo by troyh
Ready In:
35mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • In a large saucepan or cooking pot, add water and bring to boil.
  • Add black peppercorns, celery, and bay leaves.
  • Reduce heat and simmer for 10 minutes.
  • Add chicken livers and cook gently for another 10 minutes.
  • Drain, remove livers and set aside.
  • In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
  • Transfer onion/garlic to a food processor.
  • Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
  • Process until smooth.
  • Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
  • Stir in remaining 1 teaspoon of green peppercorns.
  • Mold into small ramekins and refrigerate.
  • Unmold before serving.
  • Serve with toast points or crackers of your choice.

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Reviews

  1. I chose to saute the livers in part of the butter instead of boiling them. (I have another recipe for this that I make and I like having the onions pick up the browned bits.) This recipe has wonderful flavor. The cognac and bay, and especially the green peppercorns -- I love these so much I couldn't resist throwing a bunch more on top for garnish (those are my photos under my hubby's name). The only problem was that this did not setup well. It was fine to serve as a spread from the ramekins though. The other recipe I have for this calls for more butter and less whipping cream...I suspect that has something to do with it. I will certainly make again.
     
  2. Yummmm! We had this for Thanksgiving appetizer, for lunch the next day, and for an appetizer the next day with friends where I ate so much I couldn't eat my dinner. Everyone loved it and the peppercorns give it a great peppery surprise if you're lucky enough to get one in your serving.
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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