Cold Chicken Liver Mousse (for Canapés or Pâté)

This is a mousse with a pleasant, slightly granular texture. I used to pipe it out at room temperature on to little discs of puff pastry, but circles of toast, dried in the oven, would be fine. It makes an excellent first course if made into quenelle shapes like the chicken liver parfait. This recipe involves both trimming and passing through a sieve but the quantity isn’t large so the consequences in terms of washing up won’t be grave.