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Ingredients

MAKES 3 1/2 CUPS

Bill Neal learned how to make this silken, old-fashioned pt from Judith Olney, Richard Olney's sister-in-law and herself a cooking teacher. Later, it became a staple at the Neals' Chapel Hillarea bistro, La Rsidence. A small tureen of the creamy mousse was delivered to every table, accompanied by crunchy French bread.

1 cup chopped onions or shallots
1 1/2 cups butter, softened to room temperature
1 lb. chicken livers
2 tbsp. dijon mustard
3 tbsp. brandy or cognac
Pinch of nutmeg
Salt and pepper to taste
Chopped parsley
French bread or crackers

1. Saut the onions in 1/4 cup of the butter over medium heat until translucent. Add chicken livers to the onions and saut until they are cooked through but not overdone, about 58 minutes. Remove from heat and cool to room temperature.

2. Put into a food processor the onions, livers, mustard, brandy, and seasonings. Process the mixture until thoroughly pured. Add the remaining 1 1/4 cups softened butter in fourths, pulsing briefly after each addition. Spoon the mousse into an attractive small tureen or into ramekins and chill until solid (at least an hour) before serving. Sprinkle with chopped parsley if desired and serve with sliced French bread or crackers.

This article was first published in Saveur in Issue #79

Description

A Small Tureen Of This Creamy Mousse Was Delivered To Every Table At La R?sidence Restaurant In Chapel Hill.

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