Chicken Liver Mousse

• 1 lb. chicken livers
• 1 clove chopped garlic
• 1 teaspoon

Make sure that the livers are dry.

Fry the livers in hot butter with the onion, garlic and thyme for 10 minutes. Pour over brandy and flame.

Add the parsley, tomato purée and salt and pepper. Cook for a further 5 minutes. Allow to cool.

When cool, liquidize the lot and add the cream and aspic. Leave until it begins to set, then fold in the egg whites.

Serve with