French Poultry Liver Mousse

Name: French Poultry Liver Mousse
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Chicken liver or duck liver; 100g butter; 2 tbsp raisin; 3 tablespoons sour cream; 3 Shallots; 1/2 a cup cognac; salt; black pepper powder; Some Cardamom powder

by labrador

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Chicken livers and duck livers are what I like to eat. When I was a child, every time I killed chickens, my grandfather would cook them with salt and pepper. The whole dish was so small and served for me.
The top two things I like to eat in fried chicken chopsticks are also chicken liver and egg intestines. The taste is very delicate.
As for the liver mousse, the taste is above the rough liver again.
I used to like to buy the ready-made liver mousse from the supermarket and put it in European-style bread. It's not bad. This time I added cognac to the wine and the aroma is really amazing.

Ingredients

French Poultry Liver Mousse

1. Remove excess fat and muscles from the liver, rinse with water, cut large pieces of shallots, cut into slices, raisins, rinse and drain, add cognac soaked in butter, take it out of the refrigerator in advance and put it at room temperature

2. Cut the liver into large pieces, add a little butter in the pan, add the shallots and the liver and fry for 2-3 minutes

3. Pour the wine juice soaked in raisins and fry until the wine tastes slightly volatile

4. Put the fried liver and shallots into the blender. The original recipe is to blend and then add the cream and butter. However, my blender can’t beat these solids, so put the butter and sour cream at this time and stir until they are smooth.

5. Take out, season with salt, black pepper and cardamom powder (optional), add the raisins before adding and stir well

6. Put the prepared mousse in a container and put it in the refrigerator. Generally, it will be no problem for 5-6 days. The fragrance of the various ingredients after the overnight is improved because of the volatilization and blending. The more delicious the spread.

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