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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 1 cup onion, chopped
- 2 tablespoons olive oil
- 1 lb chicken liver, trimmed
- 3 tablespoons cognac
- 2 tablespoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon ground nutmeg
- 12 ounces unsalted butter, softened
Method
- Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
- Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
- Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.
