Chicken Liver Mousse

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An excellent appetizer served with toast point or crackers and a glass of boeujolais wine.

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Steps

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In a large saucepan or cooking pot , add water and bring to boil.

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Add black peppercorns , celery , and bay leaves.

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Reduce heat and simmer for 10 minutes.

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Add chicken livers and cook gently for another 10 minutes.

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Drain , remove livers and set aside.

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In a small saucepan , heat butter , add onion and garlic and cook until onion is translucent , about 4 minutes.

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Transfer onion / garlic to a food processor.

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Add chicken , cognac , salt , thyme , allspice and four teaspoons of green peppercorns.

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Process until smooth.

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Pour in whipping cream , process until incorporated and transfer to a mixing bowl.

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Stir in remaining 1 teaspoon of green peppercorns.

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Mold into small ramekins and refrigerate.

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Unmold before serving.

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Serve with toast points or crackers of your choice.

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Ingredients

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water, black peppercorns, celery, bay leaves, chicken liver, unsalted butter, garlic cloves, onion, cognac, salt, dried thyme, ground allspice, green peppercorns, whipping cream