This chicken liver mousse requires long, slow cooking. I would prepare it a day or two in advance when the oven might be on for other slow-cooking dishes. Since it keeps, you can make a large quantity and serve the rest at another meal.
Trim and clean the livers carefully, removing any green bits and sinews. Soak them in the milk for about 2 hours to lighten them. Lightly oil a
Drain and dry the livers on kitchen paper. Put the livers, eggs and cream in a blender or food processor, and blend until smooth. Rub the mixture through a sieve and season it with salt, pepper and mace or nutmeg. Fry a teaspoonful of the mixture in a little oil, and taste to check that the seasoning is sufficient. Pour it into the loaf tin, bang the tin sharply on the worktop to settle the mixture, and then pack it down. Place the tin on a baking sheet and bake in the oven for 2 hours. When cooked, remove the mousse from the oven and allow to go cold. The mousse should have a soft texture and, therefore, need not be weighted down as it cools.
To serve, scoop out and shape the portions with two dessertspoons.
© 1995 Frances Bissell. All rights reserved.