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Chicken Liver Mousse

2

tablespoons

butter

2

cups

chopped onion

1

cup

chopped tart apple

1

teaspoon

chopped fresh thyme leaves

1

pound

chicken livers, cleaned

1/4

teaspoon

ground white pepper

1/2

teaspoon

salt

1/4

cup

brandy

1

cup

heavy cream

1

In a large saute pan over low heat, melt the butter and cook onion,

2

apple, and thyme, covered, until apples soften. Remove lid and increase

3

heat to medium add the livers and cook until firm and still pink inside.

4

Remove from the heat and allow to cool. Add the pepper, salt, and brandy

5

and puree in a food processor; then chill, covered. Meanwhile whip the

6

heavy cream to medium peaks. Fold into cooled, pureed liver mixture.

7

Serve chilled.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (22.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1294.65

Calories From Fat (76%)

980.74

% Daily Value

Total Fat 111.53g

172%

Saturated Fat 69.58g

348%

Cholesterol 387.12mg

129%

Sodium 1270.48mg

53%

Potassium 665.77mg

19%

Total Carbohydrates 37.85g

13%

Fiber 6.12g

24%

Sugar 20.25g

 

Protein 8.83g

18%