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serves: 10
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.
