Pate Mousse With Bacon And Walnuts

1. 1

   One day before serving, fry the diced bacon in a medium skillet until crisp.

2. 2

   Remove from the pan with a slotted spoon and drain on paper towels.

3. 3

   Saute the livers in the hot bacon fat over medium-high heat until brown on the outside, but still pink inside, 4 or 5 minutes.

4. 4

   Remove from the pan and reserve.

5. 5

   Pour the brandy into the skillet over medium heat and stir, scraping loose browned bits on the bottom of the pan.

6. 6

   Add the cream and heat to boiling.

7. 7

   Reduce heat and simmer until reduced to about 1 cup.

8. 8

   Process the livers, onion and reduced cream in a food processor fitted with a steel blade until smooth.

9. 9

   Add the mayonnaise, thyme, nutmeg, salt to taste and lots of pepper. Process until smooth.

10. 10

    Add the diced bacon, walnuts and 3 tablespoons parsley and process just until blended.

11. 11

    Transfer the liver mixture to a crock-pot or decorative serving dish and refrigerate, covered, overnight to allow the flavors to blend.

* Per serving · 4 servings · Values may vary.

No additional tips available.