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Chicken Liver Mousse
Recipe courtesy Alton Brown Show: Good Eats Episode: Dip Madness Overall User Rating: 
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It was OK
07/17/2008 at 03:46pm
User: Jenny from Glendale, CA User Rating:
Like others, I think it would make a great chopped liver recipe. I would use less Brandy - say 1/4 and added breadcrumbs to make it firm.
don't sleep on the mousse
11/18/2007 at 10:56pm
User: karen from philadelphia, PA User Rating:
i read the negative reviews as i was making this for a holiday appetizer. i have to admit i changed the recipe based on the suggestions of those who weren't sucessful, and i found the suggestions to be exactly right. only a half cup of heavy cream is needed. instead of all onion try some fennel too, and top off with some freshly grated nutmeg. let this set and don't be afraid of the brandy. great texture and taste.
Oh, Alton...Not Good!
07/07/2007 at 01:47pm
User: k from Hixson, TN User Rating:
I was really disappointed with this dish. I followed the recipe perfectly, but the mousse was way too sweet, not enough salt, and too soupy. Maybe the Vidalia onions made it too sweet, because the granny smith apple was really tart. Just not a good flavor or texture. Next time I'll stick with a NY style chicken liver spread.
a little runny
03/14/2006 at 09:34pm
User: TAMMIE from Citrus Heights, CA User Rating:
This recipe tastes great, but it was really soupy at first. I had to add 3 pieces of bread to the food processor to soak it all up. Not sure if I did something wrong.
Skip the Cream
11/18/2004 at 10:27pm
User: ANDY from Lincoln, NE User Rating:
This is a poor recipe for mousse, but a great recipe for chopped liver - the apple and brandy provide a very nice compliment to the flavor of the liver. The product BEFORE I folded in the whipped cream was much tastier than after (even after letting it sit for several days). Quite simply, the liver mixture did not have enough flavor for the tasteless cream; the flavor of the finished product was far too diluted for my taste. I may be more of a purist than some, but I don't mind the flavor of liver and I really couldn't taste it in the mousse. Of course, if you use this recipe to make chopped liver, it's more of a spread than a dip, but it'll be delicious nonetheless :)
Everyone Loved It!
09/05/2004 at 04:37pm
User: DON from Elk Grove, CA User Rating:
This was very tasty. Next time I think I'll use less cream though.