Chicken-Liver Mousse

1. 1

   Pick over the chicken livers.

2. 2

   Discard any black spots and connecting membranes.

3. 3

   Put the livers in a bowl and add the wine.

4. 4

   Set aside and let stand one hour.

5. 5

   Drain.

6. 6

   Put the livers into the container of a food processor or electric blender and add the salt, pepper, Cognac and nutmeg.

7. 7

   Start blending while adding the pieces of butter, a few at a time.

8. 8

   Gradually add the cream.

9. 9

   There should be about four cups.

10. 10

    Butter eight ramekins or individual baking dishes, each with a volume of about 10 or 11 tablespoons.

11. 11

    Pour an equal portion of the mixture into each ramekin.

12. 12

    Cover each closely with clear plastic wrap and arrange the ramekins on one or two steamer racks.

13. 13

    Bring water to the boil in the bottom of a steamer.

14. 14

    Place the steamer rack or racks over the water and cover closely.

15. 15

    Steam 10 minutes.

16. 16

    Immediately turn off the heat.

17. 17

    Let the ramekins stand 15 minutes.

18. 18

    To unmold, run a knife around the custard.

19. 19

    Invert the ramekins, one at a time, over individual serving plates.

20. 20

    Serve with creamed tomato sauce.

* Per serving · 4 servings · Values may vary.