Chicken Liver Mousse
- 1/2 pound chicken livers
- 4 tablespoons butter
- 1 liter tablespoon brandy
- 1 small onion minced
- 1/2 pound common store mushrooms*
- 1/2 cup port wine plus
- 1 tablespoon port wine
- 2 tablespoons soft butter
- Salt to taste
- Freshly-ground white pepper to taste
- 1 pinch dried marjoram
- 1 envelope plain gelatin - (1 tbspn)
- 1/2 cup beef broth
* Alternate Mushrooms: Boletes
In a sauté pan or skillet, sauté the livers in 2 tablespoons of the butter for 7 minutes. The livers should be slightly pink inside. Remove the livers to a bowl with a slotted spoon and pour the brandy into the pan. Continue to cook, scraping all the flavors from the pan. Pour it over the livers.
In the same pan, sauté the onion in the remaining 2 tablespoons of the butter for 2 to 3 minutes. Add the mushrooms and sauté for 5 minutes. Remove from the heat and add 1 tablespoon of the port wine.
Puree the liver, onion, and mushroom mixture in a blender or food processor. Add the soft butter and seasonings.
In a small bowl, sprinkle the gelatin over the broth and let it stand without mixing for 3 minutes. Heat the gelatin mixture and stir until the gelatin is dissolved. Blend into the liver mixture. Pour into an oiled 4-cup mold and refrigerate for 4 to 5 hours or until firm.
This recipe yields 6 to 8 appetizer servings.