Mousse de Foie de Poulet

Adapted from Victoria Wise, American Charcuterie, "Duck Liver Mousse," pp. 33-35. Recipes from Pig-By-The-Tail in Berkeley, California.

3 T. unsalted butter

1 lb. chicken livers

1 t. fresh sage livers, finely minced

1/2 t. white pepper, freshly ground (or substitute black peppercorns)

1/4 t. kosher salt

1/4 C. calvados (or substitute cognac or other brandy)

3 T. unsalted butter

1 small white or yellow onion, chopped roughly

1 small Granny Smith or other tart apple, cored but not peeled, chopped roughly

pinch of salt

couple cranks of pepper

2 t. fresh thyme leaves

1/4 lb. (1 stick) unsalted butter, at room temperature

5 T. heavy cream

Special Equipment:

• Kitchen shears

• Sauté pan

• Food processor or blender

• Earthenware or ceramic crock(s)

Clean chicken livers: Rinse chicken livers in cold water a few times and drain in a colandar. Spread livers in a single layer on paper toweling. Using kitchen shears, remove and visible stringy membranes and any dark spots on the liver. Pat dry with another sheet of paper towels.

Melt 3 tablespoons butter in sauté pan until foaming. Add livers, sage, white pepper, and salt. Cook on medium heat until livers are dirm but still pink in the centers, about 8-10 minutes. Raise heat to high, add calvados and ignite with a match or two. Shake pan vigorously for about a minute, allowing alcohol to burn off. Empty sauté pan contents into a large bowl allowing livers to cool and juices to collect.

In the same sauté pan, melt 3 more tablespoons of butter over medium-low heat. Add onnions, apples, thyme, salt, and pepper. Cook over medium-low hear until apples and onions are cooked through and soft. It is okay for them to take on golden color--just do not let them burn. Remove to bowl of livers and allow everything to cool to room temperature.

In bowl of food processor fitted with a steele blad (or in a blender), place livers, apples, onions, and any accumulated juices, along with room temperature butter and cream. Purée until smooth, scraping down sides a couple times during the puréeing process. Taste for seasoning.

Pact mousse into a 3-cup crock or into 3-4 smaller crocks. Press down to remove any air pockets and smooth the surface as you go. Cover with plastic wrap and then top with crock lid. Refrigerate for at least 3 hours or, even better, overnight.

Remove from refrigerator 30 minutes before serving. Spread on crackers or toast points and garnish with edible flowers (such as Johnny Jump Up violas) or herb leaves. Eat within 5 days.