Time: 1 hour.

Chicken liver mousse - detailed recipe.

Ingredients:

• 450 g of peeled chicken liver
• 2 tbsp (30 g) butter
• 2 cups chopped onion
• 1 cup chopped tart apple
• 1 teaspoon chopped fresh thyme leaves
• 1/4 tsp ground white pepper
• 1/2 tsp salt
• 1/4 cup brandy
• 1 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken liver, chicken pate, apples, brandy, cream, onions, white peppercorns, thyme

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Preparation:

Step 1
• In a large skillet, melt the butter over low heat and sauté the onion, apple, and thyme, covered, until the apples are soft. Remove the lid, increase the heat to medium, and add the livers. Cook until the livers are firm but still pink inside. Remove from heat and let cool.
  
  Place the pepper, salt, and brandy in a food processor and puree. Cool, covered. Meanwhile, whip the heavy cream until medium peaks form. Add it to the cooled liver mixture. Serve the mousse chilled.

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