Chicken liver mousse – a detailed recipe for cooking. with friends: 
Time: 1 hour. The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr peeled chicken liver
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. chopped onions
- 1 tbsp. chopped sour apple
- 1 tsp chopped fresh thyme leaves
- 1/4 tsp ground white pepper
- 1/2 tsp salt
- 1/4 Art. brandy
- 1 tbsp. fat cream
Recipes with similar ingredients: chicken liver, chicken pate, apples, brandy, cream, onions, white peas, thyme
Recipe preparation:
- Melt butter in a large skillet over low heat and fry the onion, apple and thyme under the lid until the apples are soft. Remove the lid, increase the heat to medium and add the liver. Fry until the liver is firm, but remains inside pink. Remove from heat and let cool. Put in a food processor pepper, salt, pour brandy and mashed. Then chill, cover the lid. Whip the cream until medium peaks. Add them to the cooled mixture with the liver. Serve Mousse chilled.
