Chicken Mousselini is a treat I haven’t made in years, but is so damned easy, and more importantly, so damned delicious. I made up a couple of batches yesterday for our upcoming annual “progressive” Dinner Party. The party used to progress around to each of the participants houses, but we found it was easier to just meet up at one house and have everyone bring their plate!
- 15 ounces chicken livers
- 1 shallot minced
- 1/3 cup of brandy, cognac, or good whiskey
- 1/4 cup cream for whipping
- 1/2 teaspoon nutmeg (or more remember this is cold and needs to be flavored more than if it were served warm)
- 1 teaspoon pepper, ground
- 1 sprig thyme (or teaspoon dried)
- salt to flavor for cold serving
- 5 tablespoons butter
Clean and dry the livers, add to frying pan in 1 tablespoon hot butter. Add shallots and cook until both sides of the liver are browned. Add cognac and reduce until syrupy.
Add all to the food processor and purée. Press this mixture through a sieve. Add back to the processor and add remaining 4 tablespoons of butter and process until just incorporated.
Gently fold in whipped cream, put in nice fancy jars (or use Bell jars like I do). Refrigerate overnight. Enjoy!
I’m looking for a good homemade spam recipe but the out-of-the-can variety is still delicious.
- Slices of Spam
Saute until golden! Eat.
When you have lots of eggs, or see them at the store on sale, buy a bunch and pickle them! I do. They’re a great counterpoint to the rich fattiness of pate’s like Mousselini and canned meat products like spam (which is ridiculously similar to a Pate in it’s own right!).