Mousse de Foies de Volaille
350 grams Chicken Livers
5 tablespoons Sour Cream
2 Shallots (Spring Onions)
50 grams Butter
50 mls Cognac
Salt and Pepper to taste
Preheat the oven to 150C
With a very sharp knife take the nerves and grease off the livers and cut them in half. Mince the Shallots into a bowl.
Heat the butter in a non-stick pan, gently fry the minced shallots in it for two minutes, then add the livers with salt and pepper. Fry for a further 5 minutes and then place the livers and shallots into your food processor bowl.
Deglaze the pan (ie. remove stuck particles and fat from the pan) with the cognac and then put this mixture into the food processor with the solids. Be careful not to overheat while deglazing as this will cause flambe-ing.
In an electric mixer, blend the liver mixture with the eggs until the mixture is smooth. Add the cream and adjust seasonings to taste. Note the white in the picture is the cream, be careful if your mixture is too hot you should leave it to cool before blending to avoid the egg curdling. This recipe is best cooked on a low heat at all times due to the fragility of the butter and shallots.
Evenly share the preparation into ramekins or other oven safe bowls.
To ensure smoothness tap the bottom of the ramekins to release any air bubbles and let to rest for 5 minutes before baking.
Bake in a bain-marie (ie. place the ramekins in a large baking dish of water, and then place this baking dish into the oven). The oven should be preheated to 150C, bake for 30 mins.
Let the mixture cool and then seal the pate with melted butter or aspic. Refrigerate before serving.
Serve with toast or bread and include in an appetisers selection.