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
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.
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By AltonKnowsBest
Bradenton, FL
on September 04, 2011
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Delicious! Love the brandy.
By gingershelley
on October 30, 2010
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I generally make a recipe similar to Alton's (has apple and cream, saute's the livers before blending, etc. Have been making it for 15 years. However, I tried to use this as a guide today, and in doing so also found that there is too much cream here, and no butter to stabilize.The mousse has to set up in the fridge, so your product in the food processor is NOT your final texture:.Try 1/2 cup of cream, and a 1/4 cup of butter when you whiz the mixture, and then put ramekins,etc sit for an hour/two in the fridge, and then you may just love it as I did! Apple, thyme, and brandy make a chicken liver mousse come alive!
By georgeg1217_131...
on September 25, 2010
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I read the other comments and was a little concerned... I used venison liver vice chicken livers. I was concerned about it being soupy so I only added half the brandy. But then it was too thick so I added the rest. For a novice in the kitchen, it came out fantastic! Thanks!
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