Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 15 minutes
Totaltime: 45 minutes


  • 12 ounces chicken livers
    2 ounces butter
    1 cup chopped onion
    1 clove minced garlic
    1 cup milk
    1 ounce dry sherry wine
    1/8 teaspoon curry powder
    1/2 teaspoon thyme
    2 bay leaves
    3/4 cup strong aspic
    1/4 teaspoon hot pepper sauce
    1 teaspoon salt
    1/2 cup heavy cream .


  • Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
    Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
    Pour into a large bowl and fold in the whipped cream.
    Immediately pour into molds and chill.
    Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers
Have you tried the recipe?

Chicken liver mousse

Add Comment

* Required information
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook