Try this Chicken Liver Mousse recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken Liver Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 ts White pepper powder; (5 g.); 2 c Port wine; (480 ml.); 1 3/4 c Madeira wine; (420 ml.); 6 Flakes; (12 g.) garlic,; 2 Eggs; 1 c Butter; (200 g.); Butter for greasing terrine; 45 g Truffle; (optional), diced; ; fine; A pinch of saltpetre; Salt to taste; 500 g Chicken liver; 4 1/4 c Milk; (1 litre); 2 c Cream; (480 ml.); 100 g Onions; chopped fine; 5 g Fresh marjoram; chopped; 3 Egg yolks; ; minced fine; 1/4 c Dry white wine; (60 ml.)

Find the most delicious recipes here

INGREDIENTS

1 ts White pepper powder; (5 g.)
2 c Port wine; (480 ml.)
1 3/4 c Madeira wine; (420 ml.)
6 Flakes; (12 g.) garlic,
2 Eggs
1 c Butter; (200 g.)
Butter for greasing terrine
45 g Truffle; (optional), diced
; fine
A pinch of saltpetre
Salt to taste
500 g Chicken liver
4 1/4 c Milk; (1 litre)
2 c Cream; (480 ml.)
100 g Onions; chopped fine
5 g Fresh marjoram; chopped
3 Egg yolks
; minced fine
1/4 c Dry white wine; (60 ml.)

Servings

INSTRUCTIONS

CEAN the liver and remove the sinews. Put milk in a pan, add saltpetre and bring to a boil. Cool until lukewarm. Then add the liver, stir for a minute, cover and reserve for 22 hours in the refrigerator. Melt 175 g. butter in a frying pan. Remove from heat and keep in a melted state. Melt the remaining butter over low heat in a pan. Add garlic and onions and saute over medium heat until translucent. Add marjoram and white wine and bring to a boil. Lower the heat and simmer until almost dry. Remove from heat and cool to room temperature. Put port wine and madeira wine in a pan and bring to a boil. Lower the heat and simmer until reduced to one cup (60 ml.). The mousse: Beat the eggs and egg yolks together until homogenous. Remove liver from the marinade. Wash, pat dry, transfer to a blender and make a smooth puree. Remove the liver puree to a bowl. Add the onions, garlic and marjoram reduction. Mix well. Pass the mixture through a fine mesh soup strainer into a separate bowl kept over an ice bath. Then add the melted butter in a steady stream, stirring constantly. Fold in the wine reduction, the beaten eggs, cream and truffle. Sprinkle pepper and salt. Fold to mix well. Preheat the oven to 320oF. Grease four terrine moulds or ovenproof bowls or ceramic soup bowls (7.5 cm. in diameter) with a very thin layer of butter. Pour in equal quantities of the mousse, leaving 2.5 cm. from the rim. Arrange the bowls in a roasting tray. Boil enough water in a pan, pour it around the bowls in the roasting tray (it should cover half the level of the bowls). Put the tray in the preheated oven. Cover with foil and bake for two hours. Remove, cool and refrigerate. To serve: Serve as a starter with crisp melba toast.

NOTES

Alert editor

Chicken Liver Mousse

1 ts White pepper powder; (5 g.)
2 c Port wine; (480 ml.)
1 3/4 c Madeira wine; (420 ml.)
6 Flakes; (12 g.) garlic,
2 Eggs
1 c Butter; (200 g.)
 Butter for greasing terrine
45 g Truffle; (optional), diced
 ; fine
 A pinch of saltpetre
 Salt to taste
500 g Chicken liver
4 1/4 c Milk; (1 litre)
2 c Cream; (480 ml.)
100 g Onions; chopped fine
5 g Fresh marjoram; chopped
3 Egg yolks
 ; minced fine
1/4 c Dry white wine; (60 ml.)

CEAN the liver and remove the sinews. Put milk in a pan, add  saltpetre and bring to a boil. Cool until lukewarm. Then add the  liver, stir for a minute, cover and reserve for 22 hours in the  refrigerator. Melt 175 g. butter in a frying pan. Remove from heat  and keep in a melted state.    Melt the remaining butter over low heat in a pan. Add garlic and  onions and saute over medium heat until translucent. Add marjoram and  white wine and bring to a boil. Lower the heat and simmer until  almost dry. Remove from heat and cool to room temperature.    Put port wine and madeira wine in a pan and bring to a boil. Lower  the heat and simmer until reduced to one cup (60 ml.).    The mousse: Beat the eggs and egg yolks together until homogenous.  Remove liver from the marinade. Wash, pat dry, transfer to a blender  and make a smooth puree.    Remove the liver puree to a bowl. Add the onions, garlic and marjoram  reduction. Mix well. Pass the mixture through a fine mesh soup  strainer into a separate bowl kept over an ice bath. Then add the  melted butter in a steady stream, stirring constantly. Fold in the  wine reduction, the beaten eggs, cream and truffle. Sprinkle pepper  and salt. Fold to mix well.    Preheat the oven to 320oF.    Grease four terrine moulds or ovenproof bowls or ceramic soup bowls  (7.5 cm. in diameter) with a very thin layer of butter. Pour in equal  quantities of the mousse, leaving 2.5 cm. from the rim. Arrange the  bowls in a roasting tray.    Boil enough water in a pan, pour it around the bowls in the roasting  tray (it should cover half the level of the bowls). Put the tray in  the preheated oven. Cover with foil and bake for two hours. Remove,  cool and refrigerate.    To serve: Serve as a starter with crisp melba toast.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (390g)
Recipe Makes: 4 servings

Calories: 647
Calories from Fat: 410 (63%)

Amt Per Serving		% DV

	Total Fat 45.5g	61 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 7.6g
Cholesterol 2218.7mg		683 %
Sodium 351.5mg		12 %
Potassium 566.2mg		15 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.6g
Protein 53.1g		76 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 647

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe