"The following mousse may be packed into a decorative jar and used as a spread for cocktail appetizers, or molded in aspic for an hors d’oeuvre. It is easy to make in an electric blender; if you do not have one, purée the liver in a meat grinder or food mill...."
INGREDIENTS
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1 lb or about 2 cups chicken livers
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2 Tb minced shallots or green onions
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2 Tb butter
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1/3 cup Madeira or cognac
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¼ cup whipping cream
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½ tsp salt
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1/8 tsp allspice
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1/8 tsp pepper
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Pinch of thyme
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½ cup (4 ounces) melted butter
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Salt and pepper
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A skillet
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An electric blender
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A fairly fine-meshed sieve
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A wooden spoon
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A decorative bowl or jar
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Waxed paper