Chicken Liver Mousse

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa for sharing
this with us:

Scientists are now saying that obesity can be caused by viruses. I
guess you have to eat a LOT of them! - Gregg Siegel

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            TODAY'S RECIPE
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The time has come for another of my ever popular "Favorite
Ingredients" themes. This time the theme is chicken... need I say
more? Here's the lineup:

Monday's Starter
Chicken Liver Mousse

Tuesday's Soup or Salad
Thai-Style Chicken Soup

Wednesday's Side Dish
Orange Chicken Salad

Thursday's Entree
Moroccan Roast Chicken

Friday's "Extra"
San Francisco Chicken Wings

An electric food processor makes quick work of this elegant appetizer.

Chicken Liver Mousse

6 Tbs (90 ml) cold butter
1 small onion, finely chopped
1-2 cloves garlic, finely chopped
1 lb (450 g) chicken livers, trimmed
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) brandy (optional)

Heat 2 tablespoons (30 ml) of the butter in a skillet over moderate
heat and saute the onion until tender but not browned, about 5
minutes. Add the garlic and cook 1 minute. Add the chicken livers,
thyme, salt, and pepper and saute until the chicken livers turn color
- they should still be slightly pink in the centers. Add the optional
brandy and cook 1 minute. Transfer the contents of the skillet to an
electric food processor and process, adding the remaining butter a
little at a time and scraping down the sides of the processor once or
twice, until smooth. Press through a fine sieve and pack into a 2-cup
(500 ml) loaf pan that has been lined with plastic wrap. Chill for at
least 3 hours to overnight. To serve, dip the pan in warm water and
invert onto a cutting board. Remove the plastic wrap and smooth with
a knife. Serve with toast points, crackers, or Melba toast. Serves 6
to 8.
Received on Mon Feb 21 02:37:55 2005