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Mousse of Chicken Livers

January 11, 2016

mousee_of_chicken_livers

1/2 cup sweet butter
1 large onion, sliced (1 cup)
1 1/4 lb chicken livers
1 hard-cooked egg
1 1/2 tablespoons Cognac
1/2 teaspoon salt
Dash pepper
Chopped green onion (scallions)

1. In 2 tablespoons hot butter in skillet, sauté sliced onion until tender – about 10 minutes. Remove from skillet.

2. Heat remaining butter in same skillet. Add chicken livers, and sauté over medium heat, 30 to 5 minutes, or until golden brown. (Liver should be pink inside.)

3. Put half the sautéed onion, chicken livers, egg, and Cognac in blender; blend at low speed just until smooth. Turn into bowl. Repeat with remainder of onions, livers, egg and Cognac. Stir in salt and pepper. Turn into crock or small bowl.

4. Refrigerate, covered, until well chilled. Turn out of bowl onto serving plate. Garnish with green onion. Surround with toast or crackers.

Makes 3 cups.

Pâtés are always the hit of a cocktail party and this is an especially good one. It makes a great hostess gift, especially welcome during the holidays.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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One Comment leave one →
  1. October 31, 2016 11:12 pm

    Oh dear lord I read this as mouse! and chicken livers….I need to stop reading these vintage recipes…

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