| Hot Chicken Liver Mousse ~ butter for greasing molds 3/4 pound chicken livers 1 slice bread, trimmed and cut into 1-inch cubes (about ½ cup) ¼ cup thinly sliced green onions (white part only)(shallots if you have them) 1 small clove garlic, finely minced 1 sprig thyme or ¼ tsp dried ½ cup parsley (loosely packed) 1 egg 2 egg yolks 1/8 tsp nutmeg, finely grated salt & pepper ½ cup heavy cream 2 cups tomato sauce (hot) fresh basil or parsley for garnish 1. Preheat oven to 400 degrees F. 2. Butter 4 molds (round ramekins or baking dishes with about a 5 oz capacity) 3. Pick over the chicken livers to remove all tough membranes. Cut the livers in half. 4. Combine the livers, bread, onions, garlic, parsley, whole egg, egg yolks, nutmeg, and salt & pepper to taste in a food processor. Blend thoroughly. Add cream and blend briefly. 5. Pour the mixture into the prepared molds. Set the molds in a metal or flameproof pan of water. Bring to a boil. 6. Place the molds in the pan of water in the oven and bake 20 minutes. 7. To serve, spoon tomato sauce onto each of 4 plates. Un-mold mousse in the center. Garnish with basil or parsley sprigs. If desired, serve with hot toast. Serves 4 |
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