CHICKEN LIVER MOUSSE MIRABELLE
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 20 people as a hors d'oeuvre
Number Of Ingredients 16
Steps:
- Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epices.
- Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.
- Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.
- When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.
- Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.
- Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d'oeuvre for cocktails.
- In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container.
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Abhijeet Yadav
[email protected]I followed the recipe exactly, but my mousse turned out grainy.
Muhammad Shahzad Khan
[email protected]This mousse was a bit too bland for my taste.
Mustansar Mughal
[email protected]I'm not a huge fan of chicken liver, but I thought this mousse was pretty good.
Jason Buckman
[email protected]This mousse is a bit time-consuming to make, but it's definitely worth the effort.
sawsen mahdi
[email protected]I love the combination of chicken liver and mirabelles. This mousse is a real winner.
Kailley Frias
[email protected]This mousse is so elegant and delicious. I can't wait to make it again for my next dinner party.
Obtuse Acute
[email protected]I had some trouble finding mirabelles, so I used apricots instead. The mousse still turned out great!
Sbuda Mampintsa
[email protected]This mousse was a bit too rich for my taste, but I still thought it was very well-made. The flavor was excellent, and the texture was perfect.
Zhana Rekhviashvili
[email protected]I'm not usually a fan of liver, but I really enjoyed this mousse. The mirabelles helped to balance out the flavor of the liver, and the texture was very smooth.
Eleftheria
[email protected]This mousse is so easy to make, and it's a great way to use up leftover chicken livers. I also love that it can be served as an appetizer or a main course.
Saaqi Khankhan Musavirkhan
[email protected]I've never had chicken liver mousse before, but I was pleasantly surprised by how much I enjoyed this recipe. The mousse was very smooth and flavorful, and the mirabelles added a nice touch of sweetness.
Malik A.REHMAN
[email protected]This mousse was a hit at my dinner party! The flavor combination of the chicken liver and the mirabelles was unique and delicious. The texture was also perfect - light and airy, but still rich and creamy.