Creamy Chicken-Liver Mousse

1. 1

   In a large skillet, cook the mustard seeds over moderately high heat until toasted, about 1 minute.

2. 2

   Transfer to a plate.

3. 3

   Heat 4 tablespoons of the butter in the skillet.

4. 4

   Add the shallots and cook over moderate heat until softened.

5. 5

   Add the livers, season with salt and pepper and cook until barely pink inside, about 8 minutes.

6. 6

   Add the cognac and simmer for 1 minute.

7. 7

   Scrape into a food processor; let cool.

8. 8

   Add 1 1/2 sticks of the butter to the livers and puree until smooth.

9. 9

   Transfer to a bowl.

10. 10

    Fold in 3 teaspoons of the mustard seeds, 3 tablespoons of the parsley and 8 of the sliced caperberries and season with 1/2 teaspoon each of salt and pepper.

11. 11

    Spread the mousse in a 6-cup souffle dish and top with the remaining parsley, mustard seeds and caper berries.

12. 12

    In a small bowl, gently melt the remaining 4 tablespoons of butter in the microwave.

13. 13

    Skim the foam from the surface.

14. 14

    Spoon the clear butter evenly over the mousse, leaving behind the milk solids; tilt to distribute the butter.

15. 15

    Cover and refrigerate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.