Chicken-Liver Mousse

Name: Chicken-Liver Mousse
Total time: 1 h 35 min
Yield: Eight servings
Cuisine: french
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)

By Craig Claiborne and Pierre Franey

Total Time: 1 hour 35 minutes
Rating: 4(13)
Comments: Read comments

Featured in: All Steamed Up

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Ingredients

Yield:Eight servings

1pound chicken livers
⅓dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2tablespoons Cognac
⅛teaspoon freshly grated nutmeg
6tablespoons butter, cut into 10 pieces
1cup heavy cream
Butter for greasing the ramekins
Creamed tomato sauce (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Cover each closely with clear plastic wrap and arrange the ramekins on one or two steamer racks.
Step 5
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.
Step 6
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.