Chicken Liver Mousse

One of our favourite classic mousses, I must have made tons of it by now bearing in mind that I started making this particular one in the 1970’s at the Whitewell Hotel.

1. 1

   Pick over the livers to remove and discard tough connecting tissue or blemished portions.
   Put the liver in a bowl and add salt, pepper, bay leaf, thyme, allspice, cumin, cinnamon, and cayenne.
   Heat the chicken fat (butter) in heavy frying pan/skillet over a medium heat, add the shallots and mushrooms cook stirring, until the mushrooms give up their liquid. Cook until most of this liquid evaporates.
   Add the livers and seasonings, cook, stirring occasionally for about 10 minutes pour and scrape the mixture into a food processor or blender, add the cognac and blend to a fine puree.
   Spoon and scrape the mixture into a small serving dish smooth the top.
   Serve slightly cooler than room temperature.
   Serve and Enjoy!