Chicken Liver Mousse
Source of Recipe
from wwr 10 17 05
Chicken Liver Mousse
1 envelope (1 Tablespoon, 15 ml) unflavored gelatin
3/4 cup (180 ml) chicken stock
12 Tablespoon (180 ml) butter
1/2 medium onion, finely chopped
1 1/2 pounds (675 ml) chicken livers
1/2 cup (125 ml) Madeira or Port wine
1/4 teaspoon (1 ml) dried tarragon
Salt and freshly ground pepper to taste
1 cup (250 ml) cottage cheese
Soak the gelatin in the chicken stock and set aside. Heat 4
tablespoons (60 ml) of the butter in a skillet over moderate heat and
saute the onion until tender but not browned, about 5 minutes. Add
the chicken livers and saute until lightly browned but still pink in the
center, about 3 minutes. Add the wine, tarragon, salt, and pepper
and bring to a boil. Transfer the chicken livers to a bowl with a slotted
spoon, leaving the cooking liquid in the skillet. Stir in the gelatin mixture
and bring to a boil, stirring to completely dissolve the gelatin. Add the
remaining butter, stirring until it is melted. Combine the cooking liquid,
chicken livers, and cottage cheese in an electric blender or food
processor and puree until smooth. Press through a fine sieve into a
serving bowl and refrigerate for at least 2 hours. Serve with toast points
or crackers.
Serves 6 to 8.
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