Name: Cold Chicken Liver Mousse (for Canapés or Pâté)
Cuisine: United Kingdom
Ingredients: parsley or chervil; ½ tsp salt and 8 screws of freshly ground black pepper; 2 tbsp brandy; 2 shallots, finely chopped, or 2 tbsp finely chopped onion; 250 g chicken livers, trimmed of all black and greeny-yellow bits and as many nerve fibres as you can (leaving about 170g); 25 g unsalted butter plus 50g cut into pieces; 2 tbsp port, or 4 tbsp red wine plus 1 tsp caster sugar; 2 tbsp double cream

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

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.