Recipe: Chicken Liver Mousse with Melba Toast
Published On: February 06, 2014, 06:55 PM
Updated On: March 19, 2020, 02:28 PM
INGREDIENTS:
1 kilo chicken liver, cleaned
2 cups red wine
1 stem fresh rosemary leaves
2 tablespoon all purpose cream
30 grams butter
1/4 cup liquid unflavored gelatine
1/2 teaspoon salt
1/2 teaspoon white pepper
10 pcs Melba toast
PROCEDURE:
1. Marinate overnight the chicken liver, red wine, rosemary leaves, salt and pepper.
2. Place in roasting/baking pan then roast in the oven for 30 minutes to 1 hour until completely dry.
3. Remove the stem of rosemary leaves. Place it in a food processor until smooth and creamy then pass into fine colander.
4. Add cream, gelatine and butter. Mix well. Season to taste and place on a plate with Melba toast.