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Chicken liver mousse

Chicken liver mousse
Kirk McKoy / Los Angeles Times

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we've become a state of liver lovers. You might think that, at least, until you set out to buy some ... Read more

Total time: 2 hours, 45 minutes | Serves 8 to 10
  • 1/2 pound chicken livers
  • Milk
  • 1/4 cup (½ stick) butter, melted
  • 1 clove garlic, chopped
  • 1 3/4 cups milk
  • 2 whole eggs
  • 3 egg yolks
  • 1 1/2 teaspoons salt
  • Freshly ground pepper

Step 1Cover the chicken livers with milk and set aside for at least one hour.

Step 2Heat the oven to 325 degrees and butter a 6-cup mold. Line the mold with parchment and butter again.

Step 3Purée the livers, butter, garlic, milk, whole eggs and egg yolks in a blender. Pass through a strainer into a bowl. Season with the salt and a couple of grinds of pepper.

Step 4Pour the mixture into the prepared mold and tap it lightly on a cutting board to free any trapped air bubbles. Put a folded towel in the bottom of a baking or roasting pan large enough to hold the mold. Place the mold on top of the towel and put it in the oven on the middle rack. Pour warm water into the pan up to the level of the liver mixture. If you see the water start to boil, lower the temperature and open the oven door.

Step 5Bake to an internal temperature of 155 to 160 degrees, about 1 hour and 15 minutes. The center will be slightly firm to the touch, and the edges will be just beginning to shrink from the sides. Cool completely before unmolding and slicing.

Note: Adapted from Richard Olney’s “Simple French Food.”


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