From the Cellar
Mousse de Foie de Poulet
(Chicken Liver Pate)
Perfect for your table at the Super Bowl Game.
One lb of chicken Liver
6 Tbs of unsalted butter
3 oz of white wine
5 garlic cloves peeled and chopped
1 Tbs of herbs de Provence
1/2 cup of heavy cream
1/2 Tsp of salt and pepper
Add all the ingredients, but the cream, in a pan and cook over medium heat for 20 minutes to half an hour. Let it cool down and pour into a bowl of a food processor with a steel blade. Start the processor and add the cream slowly to form a silk mousse consistence.
Scrape the mixture into a 2 cup terrine, cover and refrigerate for at least 4 hours before serving. You can also add water packed green peppercorns. Serve with point toasts.
This terrine could be frozen or will stand fresh in the refrigerator for 2 weeks.
Serve at room temperature.