- 1 1/4 pounds chicken livers, trimmed, at room temperature
- 8 large egg yolks, at room temperature
- 2 tablespoons brandy
- 2 tablespoons Calvados or other apple brandy
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground white pepper
- 3/4 teaspoon ground allspice
- Pinch of freshly grated nutmeg
- 3 sticks (3/4 pound) unsalted butter, cut into tablespoons, at room temperature
- 2 cups heavy cream
- Toasted baguette slices, for serving
- Sweet-and-Sour Red-Onion Relish, for serving
How to make this recipe
- Preheat the oven to 275°. In a food processor, combine the livers, egg yolks, brandy, Calvados, salt, pepper, allspice and nutmeg and puree until smooth. With the machine on, blend in the softened butter, 1 tablespoon at a time, until all the butter is incorporated and the puree is creamy; if it looks curdled, wrap a hot kitchen towel around the processor bowl and puree until light and creamy.
- Pass the puree through a fine strainer set over a large bowl and stir in the heavy cream until blended. Pour the puree into a 1 1/2-quart enameled cast-iron terrine and set the terrine in a roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the side of the terrine and bake for 1 hour and 10 minutes, or until the mousse is lightly browned on top and a toothpick inserted in the center comes out clean. Remove the terrine from the water bath and let cool, then cover with plastic wrap and aluminum foil and refrigerate overnight.
- To unmold, dip the bottom of the terrine in a pan of hot water for 10 seconds, and run a paring knife around the edge of the mousse. Invert the mousse onto a long platter or rectangular plate. Cut it into 1/2-inch slices and transfer to plates. Serve with baguette toasts and the Sweet-and-Sour Red-Onion Relish.
The mousse can be refrigerated in its terrine for up to 1 week; place plastic wrap directly on its surface. Leftovers can be tightly wrapped in plastic and refrigerated for up to 5 days. Let stand at room temperature for 30 minutes before serving.
A fruity champagne or rosé sparkling wine will contrast beautifully with this rich and creamy chicken liver mousse.