Ingredients

2 tablespoons finely chopped shallot

1 teaspoon olive oil

1 garlic clove, minced

1/3 cup Cognac or other brandy

6 oz chicken livers, trimmed (3/4 cup)

5 large egg yolks

1 cup whole milk

1/4 cup all-purpose flour

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

3/4 stick (6 tablespoons) unsalted butter

Several bay leaves (preferably fresh; see cooks' note, below)

• Special equipment: a 2 1/2- to 3-cup ovenproof crock or terrine
• Accompaniments: crackers or toasted baguette slices; flaky sea salt; cornichons

Description

If You Like Chicken Liver Mousse, You'll Definitely Want To Try This Recipe, Which Uses A Completely Different Method Than Most. Puréeing The...

View Full Recipe