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CHICKEN LIVER MOUSSE
1/2 pound + 4 tablespoons unsalted butter, melted
1 pound chicken livers (also duck or goose)
1 large egg
2 teaspoons salt
Pinch of quatre-epices
Pinch of freshly ground white pepper
2 tablespoons Cognac
1 baguette, sliced and toasted, for serving
Preheat oven to 300°. Using 4 tablespoons of melted butter and a pastry brush, thoroughly coat the inside of six 4-ounce ramekins.
Place the chicken livers in a blender, add the egg, salt, quatre-epices, white pepper and Cognac then process until smoothly combined, about 20 seconds. With the blender still running, add the remaining 1/2 pound melted butter and continue blending for 15 seconds.
Pour the mousse mixture into the ramekins until three-fourths full. Place the ramekins in a baking dish and fill the dish with warm water to half the height of the ramekins. Carefully transfer to the oven and bake for 30 minutes, or until the mousse is firm to the touch. Let the ramekins cool, and then refrigerate until needed.
Run a warm knife around the inner edge of each ramekin, cover with a plate, and then invert. Serve chilled with the baguette toasts. Serves 6 |
