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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. Ingredients:
1/2 cup water |
1/3 cup chopped onion |
4 bay leaves |
4 fresh thyme sprigs |
1 garlic clove, peeled |
1/2 pound chicken livers |
1 tablespoon brandy |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/4 cups butter, softened |
assorted crackers |
Directions:
1. In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a meat thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain.
2. Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers. Yield: 1-1/3 cups.
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