Richard Grausman

Chicken Liver Mousse

Mousse de Foie de Volaille

Preparation info
  • Serves

    12

    • Difficulty

      Easy

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS IS A QUICK and easy recipe for chicken liver mousse. Traditionally, an equal amount of butter is mixed with the livers to make the mousse. I have used what I consider to be the minimum amount for a successful mousse. When available, use duck, goose, pheasant, or pigeon livers.

Ingredients

  • 2 sticks (8 ounces) plus 3 tablespoons butter</

Method

  1. In a 10-inch skillet, melt 3 tablespoons of the butter over medium heat. Sauté the shallots quickly until they are softened but not browned, 2 to 3 minutes.
  2. Add the livers,