Poultry Liver Mousse with Truffles

Name: Poultry Liver Mousse with Truffles (Mousse de foies de volaille truffée)
Yield: For four people
Cuisine: French
Ingredients: 250-300 g (8½-10½ oz) chicken or duck livers, or a mixture of the two; 250-300 g (8½-10½ oz) chicken or duck livers, or a mixture of the two; 20 g (¾ oz) butter; 1 tablespoon brandy; 1 tablespoon port; 150 g (5½ oz) goose or duck foie gras or purée of foie gras; 150 g (5½ oz) goose or duck foie gras or purée of foie gras; 150 g (5½ oz) goose or duck foie gras or purée of foie gras; 150 ml (¼ pint) double cream or crème fraîche; 150 ml (¼ pint) double cream or crème fraîche; 20 g (¾ oz) chopped truffles; 250 ml (8 fl. oz) strong jellied chicken stock (half for the mousse and half for the decoration); salt, freshly ground pepper; salt, freshly ground pepper

Mousse de foies de volaille truffée

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

250-300 g (8½-10½ oz) chicken or duck livers, or a mixture of the two
20 g

Europe
France
Starter
Gluten-free
Winter

Method

Make 24 hours in advance.

Preparing the livers

Trim the livers, removing all the strings and fibres. Sauté them briefly in a little butter without letting them brown too much or become dry. Season with salt and pepper and transfer them to a liquidiser or food processor.

Deglaze the pan with the brandy and port, strain the liquid on to the li