Chicken Liver Mousse

Julia Child’s Chicken Liver Mousse, adapted from Mastering the Art of French Cooking

• • 2 c. chicken livers

  • 2 tbsp. minced shallots

  • 2 tbsp. butter

  • 1/3 c. cognac

  • 1/4 c. whipping cream

  • 1/2 tsp. salt

  • 1/8 tsp. allspice

  • 1/8 tsp. pepper

  • Pinch of thyme

  • 1/2 c. melted butter

  • Kosher salt and pepper

Method:

• 1. Remove any greenish or blackish spots from the livers, as well as any sinew. Cut the livers into 1/2″ pieces.

  2. Melt butter over medium heat in a sauté pan until foam has subsided.

  3. Sauté livers with the shallots in butter for 2 to 3 minutes, until the livers are just stiffened, but still rosy inside. Scrape into the blender jar.

  4. Pour the wine or cognac into the pan and boil it down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender jar.

  5. Add the cream and seasonings to the blender jar. Cover and blend at top speed for several seconds until the liver is a smooth paste.

  6. Add the melted butter and blend several seconds more. Adjust seasoning.

  7. Pack into the bowl or jar and chill for 2 to 3 hours.