Chicken Liver Mousse

Name: Chicken Liver Mousse
Ingredients: oil for frying; pinch of ground mace or nutmeg; pinch of ground mace or nutmeg; freshly ground black pepper; salt; ¼ pt / 140 ml double cream or crème fraîche; ¼ pt / 140 ml double cream or crème fraîche; 3 eggs; ½ pt / 280 ml milk; 2 lb / 900 g chicken livers

Preparation info

Serves
12–15
, as a starter

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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.

Ingredients

2 lb / 900 g chicken livers
½ pt / 280

Starter
Side dish
Gluten-free

Method

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 2 lb / 900 g loaf tin.