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1
Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epics.
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2
Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme.
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3
Toss the mixture well and cook over moderately high heat until the livers are medium rare.
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4
Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.
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5
Add the port and marsala wines to the skillet and deglaze the pan, stirring well.
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6
Reduce the liquid by three-fourths and transfer to a small bowl.
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7
When the livers are cold, transfer them to a food processor fitted with a steel blade.
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8
Add the reduced wine and softened butter and pulse to combine.
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9
Taste for seasonings.
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10
Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap.
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11
The mousse is ready to serve when it is fully chilled.
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12
Serve the mousse with cornichons and toasted sliced French bread.
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13
The mousse makes a perfect hor d'oeuvre for cocktails.
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14
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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16
In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container.
