Jeanne's Chicken Liver Mousse (Jeanne's Kippelever Mousse)(Mousse De Foies De Volailles De Jeanne)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound chicken livers, trimmed, rinsed, and dried 1/2 cup dry white wine 8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon port or Madeira 1 teaspoon salt 3/4 teaspoon coarsely ground black pepper
pinch of freshly grated nutmeg few drops of olive oil



1 Place the chicken livers and white wine in a small saucepan and bring to a boil. Cook over medium heat for 3 to 4 minutes. The chicken livers should feel firm but still be pink in the center.
2 Drain the chicken livers and puree them in a food processor until smooth. For an even smoother texture, force the puree through a fine drum sieve into a bowl. Otherwise remove the puree to a small bowl and add the butter and port, and stir until thoroughly combined. Season with salt, pepper, and nutmeg.
3 Cover the surface of the mousse with a few drops of olive oil to keep it from drying out. Cover with aluminum foil and refrigerate until ready to serve, up to 4 days.

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