Chicken Liver Mousse

UTENSILS

Food processor or blender Large heavy-gauge skillet

Small heavy-gauge skillet

2 medium-size saucepans, one with cover

13 x 9 x 2-inch baking pan Medium-size bowl

Measuring cups and spoons Chef's knife

 Paring knife

2 wooden spoons Wooden spatula

Rubber spatula

Slotted spatula Juicer

RECIPES

ASSEMBLE THESE SUPPLIES:

1 pound chicken livers

1 stick plus 3 tablespoons unsalted butter

2 tablespoons chopped shallots

V2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons Cognac, brandy, or dry sherry 4 thin slices pumpernickel bread, halved

STEPS IN PREPARATION

Remove membrane and fat from chicken livers, rinse under cold water, and gently pat dry with paper towels.

In large heavy-gauge skillet, heat 3 tablespoons butter over medium-high heat until slightly brown. Add livers and sauté 2 to 3 minutes. Add shallots, salt, and pepper, and cook, stirring, 2 minutes. Transfer livers, shallots, and pan juices to bowl of food processor or blender and process until smooth. Add Co­gnac, brandy, or sherry and process briefly. Turn mixture into medium-size bowl and set aside to cool. Rinse skillet and dry.

In food processor or blender, cream remaining butter. Add creamed butter to cooled liver mixture and stir until blended. Chill in freezer 15 minutes.

Serve the chicken liver mousse appetizer in small crocks with sliced pumpernickel bread. A garnish of lime slices and strips of red pepper provide a striking color contrast to the fillets of brook trout with mushroom sauce.