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1
In a large skillet, melt 2 tablespoons of the butter in the olive oil until foaming.
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2
Add the chicken livers and cook over high heat, turning once or twice, until browned all over, about 3 minutes.
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3
Transfer the livers to a small bowl.
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4
Add the bacon to the skillet and cook over moderate heat, stirring, until browned and crisp, about 5 minutes.
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5
Using a slotted spoon, transfer the bacon to a paper towellined plate to drain.
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6
Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes.
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7
Add the apple, reduce the heat to low and cook, stirring, until very soft and just beginning to break down, about 10 minutes longer.
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8
Add the brandy to the skillet and carefully ignite with a long match; let the alcohol burn off.
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9
Add 1/4 cup of the apple mixture to the bacon.
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10
Add the remaining apple mixture to a blender along with the chicken livers and blend until smooth.
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11
With the machine on, add the remaining 4 tablespoons of butter and puree until creamy.
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12
Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse).
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13
Season with salt and pepper and refrigerate until firm, at least 30 minutes.
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14
Spread the chicken liver mousse on the baguette toasts.
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15
Garnish with a little of the bacon-apple mixture and the sage leaves and serve at once.
