Chicken liver mousse

Time 2 hours 45 minutes
Yields Serves 8 to 10
Chicken liver mousse
(Kirk McKoy / Los Angeles Times)

Cover the chicken livers with milk and set aside for at least one hour.


Heat the oven to 325 degrees and butter a 6-cup mold. Line the mold with parchment and butter again.


Purée the livers, butter, garlic, milk, whole eggs and egg yolks in a blender. Pass through a strainer into a bowl. Season with the salt and a couple of grinds of pepper.


Pour the mixture into the prepared mold and tap it lightly on a cutting board to free any trapped air bubbles. Put a folded towel in the bottom of a baking or roasting pan large enough to hold the mold. Place the mold on top of the towel and put it in the oven on the middle rack. Pour warm water into the pan up to the level of the liver mixture. If you see the water start to boil, lower the temperature and open the oven door.


Bake to an internal temperature of 155 to 160 degrees, about 1 hour and 15 minutes. The center will be slightly firm to the touch, and the edges will be just beginning to shrink from the sides. Cool completely before unmolding and slicing.

Adapted from Richard Olney’s “Simple French Food.”

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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