Chicken Liver Mousse Mirabelle

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I was so happy to find this recipe after writing down generalities from watching the show itself. The chef's accent threw me a bit and I would have missed a couple of crucial ingredients for the flavor profile. As soon as I get to town to shop, this is being made for a graduation party (not high school, a culinarty student!. I'm giving it 5 stars after reading those reviews from people that followed the recipe. Thank you Ina. I've always enjoyed your show and you.

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Note to mulberryshoots...the recipe for the mousse calls for ONE TEASPOON of the spice mix. The recipe for the spice mix makes several tablespoons, and the idea is that you have more for later use.

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I watched Chef Guy Reuge cook this on "Barefoot Contessa" yesterday. He cooked very quickly, as though not really wanting to give away his choice recipe. The disclaimer at the bottom of the recipe about the recipe having been derived from one for a large number of people is right on. The quantities for the four spices to grind up in your spice grinder was, I believe, intended for a much bigger batch than just one pound of chicken livers. It smelled marvelous but I only put in half of what I had--and it was overpowering for the dish. Three hours after chilling in the fridge . . . the spices make this dish inedible. The color is a dark icky brown and the seasoning of the ground cloves etc. is overpowering and I only used half what was called for. I don't think the spice recipe is meant for 1 pound of chicken livers. In any case, try it at your peril; this batch is getting thrown out!

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I made this for a dinner party with some serious foodies, and it was a huge hit. One person said it was better than their chef friend's chicken liver mousse. Very good and not difficult at all - just takes time. I will certainly make this again.

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I made this recipe I did not have the tehme that they mentioned on the video but I had a strainer so I used that to smooth it out. I loved the recipe the flavors worked perfectly together. The only one not fond of it was my husband but my kids loved it. My husband was raised to eat burgs and fries and hotdogs so. Anyways, thanks for this recipe.

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We LOVE pate, but this one just did not cut it!! The
spices somehow were just not right. I didn't have a
fine sieve for the final step, but thanks to my Cuisinart
the texture was silky smooth. Also, the Quatre Epics
made entirely too much for the recipe. I had to dump a
lot of the leftover, unwanted spice mixture.

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I have to admit, I was skeptical about using the Quatre Epices, as other chicken liver pates I've made in the past call for totally different flavor profiles. I was pleasantly surprised! This was absolutley, knock-it-out-of-the-park delicious! It was not difficult to make, just took a little time with the cooling of the chicken livers, then making and pressing it thru the sieve, and then chilling the mousse before serving, but worth the wait! Served it on toasted french bread slices, the cornichons and a chilled Rose wine. Will be making this again!

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this was a very easy recipe and pass the ultimate test..a french man..my husband loved it