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Ingredients

• 250 g (9 oz) chicken livers, well trimmed
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 600 ml (1 pint) vegetable stock or water
• several sprigs of parsley
• several sprigs of fresh thyme
• 1 bay leaf
• 1–1½ tbsp fromage frais
• 2 tsp garlic vinegar or white wine vinegar
• 2 tsp brandy or Calvados, or to taste
• 1 tbsp pink or green peppercorns in brine, drained and patted dry
• 2 tbsp finely chopped parsley
• salt and pepper

Description

A Splash Of Brandy Makes This Light And Smooth Mousse Special Enough For A Dinner Party First Course. Poaching The Chicken Livers With Vegetables And Herbs, Instead Of Frying Them, Gives Them Lots Of Flavour, And Fromage Frais Adds The Richness That Would

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