Name: Gâteau de Foies de Volaille au Beurre Blanc (Chicken-Liver Mousse with Beurre Blanc)
Yield: Serves 6.
Cuisine: France
Ingredients: 4 eggs; 4 egg yolks; 225 g(8 oz) chicken livers; fingernail paring of garlic; 3 tablespoons dry white wine; 425 ml(¾ pt) creamy milk; a little ground mace; salt, milled white pepper; 2 shallots, very finely chopped; a small knob of butter; 18–24 juniper berries; 1 tablespoon gin; 200 g(7 oz) butter; 1 tablespoon cream (optional and not for purists); 3 tablespoons white wine vinegar

Preparation info

Serves
6
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

In the Bresse region of Burgundy where some of the best chicken in France are reared, a particularly delicate mousse is prepared with the pale livers of these birds. Françoise Allirol, whose fine cooking distinguishes her Restaurant du Château in Annonay, serves her version with Ardéchois juniper berries and beurre blanc. Even made with the less subtle-tasting livers from English chicken this mousse is exceptionally pleasing.