Roland Bello
Hands-On Time
20 Mins
Total Time
20 Hours 20 Mins
Yield
Serves 4

Move over, cheese-and-cracker plate. This rich, smooth-as- butter appetizer is a surefire conversation-starter and makes the most of a humble cut

How to Make It

Step 1

Melt 2 tablespoons of the butter in a large skillet over medium heat.

Step 2

Add the chicken livers and cook until browned but still slightly pink inside, 2 to 3 minutes per side. Transfer to a blender; reserve the skillet.

Step 3

Add the shallot and thyme sprig to the reserved skillet. Cook until the shallot is soft, 3 to 4 minutes.

Step 4

Remove the skillet from heat and carefully add the brandy. Return to heat and cook until evaporated, about 1 minute.

Step 5

Discard the thyme sprig. Add the shallot mixture, cream, 1 teaspoon salt, and ¼ teaspoon pepper to the livers in the blender. Blend until smooth.

Step 6

Press through a fine-mesh sieve into a small serving dish.

Step 7

Melt the remaining tablespoon of butter and pour over the mousse. Chill until set, 1 to 2 hours.

Step 8

Serve chilled or at room temperature, topped with the thyme leaves and with the toast on the side.

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Ratings & Reviews

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