Chicken liver mousse

Chicken liver mousse

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
185g chicken livers
2 eggs
375ml milk
1/4 teaspoon salt
freshly ground black pepper
nutmeg
2 garlic cloves
1 teaspoon parsley, chopped

Method

  1. Remove any veins and sinew from chicken livers. Place in a blender with eggs, milk, salt, pepper, nutmeg, garlic and parsley, and blend to a purée. It may be necessary to do this in 3 batches. Fill 6 small buttered soufflé dishes.
  2. Place in a roasting tin containing enough water to come halfway up sides of dishes. Cover with foil. Bake in a preheated hot oven for 30 minutes or until mixture is set.
  3. Loosen sides of mousses from dishes with a knife, invert onto a heated plate and drain off any excess juices. Serve hot with fresh tomato sauce.
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