Chicken Liver Mousse

1. 1

   In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften.

2. 2

   Remove lid and increase heat to medium add the livers and cook until firm and still pink inside.

3. 3

   Remove from the heat and allow to cool.

4. 4

   Add the pepper, salt, and brandy and puree in a food processor; then chill, covered.

5. 5

   Meanwhile whip the heavy cream to medium peaks.

6. 6

   Fold into cooled, pureed liver mixture.

7. 7

   Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.