Chicken Liver Terrine or Mousse

Name: Chicken Liver Terrine or Mousse (Terrine ou Mousse de Foies de Volaille)
Yield: Makes 6 First-Course Servings of Terrine (2 cups [450 ml] of Terrine) or 12 Hors d’Oeuvres or 8 First-Course Servings of Mousse or 15 Hors d’Oeuvres (4 cups [850 g] of Mousse)
Cuisine: French
Ingredients: 12 ounces chicken livers (¾ pound [350 g]), cleaned of blood vessels and fat; 2 tablespoons “pure” olive oil; salt; pepper; 2 medium-size shallots, chopped fine; 1 small clove garlic, chopped fine; ½ teaspoon finely chopped fresh thyme or marjoram, or ¼ teaspoon dried; ½ teaspoon finely chopped fresh thyme or marjoram, or ¼ teaspoon dried; ½ teaspoon finely chopped fresh thyme or marjoram, or ¼ teaspoon dried; ¼ cup [60 ml] port or semidry Madeira, or cream sherry; ¼ cup [60 ml] port or semidry Madeira, or cream sherry; 2 tablespoons Cognac, optional; ½ pound [225 g] butter, plus ¼ pound [115 g] butter (optional), melted; ½ pound [225 g] butter, plus ¼ pound [115 g] butter (optional), melted; 1 cup [250 ml] heavy cream, well chilled

Terrine ou Mousse de Foies de Volaille

Preparation info

Makes
6
First-Course Servings of Terrine

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

A chicken liver terrine or mousse, unlike most terrines and pâtés, is made by combining raw meats in various ways before baking, a chicken liver terrine is made by puréeing with, butter, chicken livers that have been sautéed in hot oil. To turn the mixture into a mousse, which has a lighter texture than a terrine, you fold it with whipped cream before you chill it I give the terrine or mousse extra flavor by deglazing the sauté pan with finely chopped shallots and garlic, herbs, and port or

Ingredients

Europe
France
Main course
Mediterranean
Gluten-free

Ingredients

Method