Chicken Liver Mousse

chxLiverMousse

By Terry Moore, Owner and Chef,
OLD MILL RESTAURANT
South Egremont
OldMillBerkshires.com

Terry Moore’s Old Mill in South Egremont has attracted locals and tourists for decades. The restaurant feels like the 1800s and its menu ranges from steaks and chops to shrimp curry and rainbow trout. Terry often lists his chicken liver mousse on the menu of first courses. It’s a classic, comforting appetizer especially popular during the holiday season. P

2½ sticks unsalted butter, melted
1 pound chicken livers, rinsed and drained
1 large egg, beaten
Salt and white pepper
1 ounce brandy
¼ teaspoon cinnamon
¼ teaspoon allspice
Pinch of nutmeg and ground clove

Preheat oven to 300° and place roasting pan with 1 inch of water on rack (water bath).

Chill 6 (4-ounce) ramekins and then brush liberally with melted butter.

Put chicken livers in blender and add the egg, salt, pepper, spices and brandy.

Blend until very smooth and then add remaining melted butter.

Pour equally into ramekins and place in water bath; bake about 30 minutes (top of mousse should be firm to the touch).

Allow to cool in water bath and then transfer ramekins to refrigerator.

To serve, run paring knife around perimeter of ramekins and invert onto plate.

Serve with baguette toast.

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