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Chicken Liver Mousse
Recipe courtesy Alton Brown

Ingredients
2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

In a large saute pan over low heat, melt the butter
and cook onion, apple, and thyme, covered, until apples soften. Remove lid and
increase heat to medium add the livers and cook until firm and still pink inside.
Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree
in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium
peaks. Fold into cooled, pureed liver mixture. Serve chilled.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved