Chicken Liver Mousse (Pate)

1. 1

   Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.

2. 2

   Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.

3. 3

   Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.