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Mousse de Foie
Created by: Howcan Team
Ingredients
- 1 lb chicken livers
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup brandy
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink on the inside, about 3-4 minutes per side.
- Pour in the brandy and let it simmer for 1-2 minutes to cook off the alcohol.
- Remove the skillet from the heat and let it cool for a few minutes.
- Transfer the contents of the skillet to a food processor and add the remaining butter, heavy cream, salt, pepper, and nutmeg.
- Process the mixture until smooth and creamy, scraping down the sides of the bowl as needed.
- Taste and adjust seasoning if necessary.
- Transfer the mousse to a serving dish or individual ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.
- Serve the mousse de foie with toasted baguette slices or crackers.
Mousse de foie, a luxurious and creamy French delicacy, has a rich history dating back to the 18th century. This delectable dish is a smooth and velvety pâté made from the livers of poultry or game birds, combined with butter, cream, and seasonings. Renowned chefs such as Auguste Escoffier and Julia Child have popularized this dish, and it has become a staple in French cuisine. The best versions of this dish can be found in traditional French bistros and fine dining restaurants, particularly in regions like Lyon and Paris. The key to a perfect mousse de foie lies in the quality of the livers and the balance of flavors, making it a true indulgence for food enthusiasts.
50 min
8
280 calories
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