Chicken Liver Mousse Recipe

Prepare the Chicken Livers

Clean chicken livers, removing any membranes and fat. Pat dry.

Sauté Shallots and Garlic

In a skillet, melt half the butter and sauté the shallots and garlic until soft.

Cook the Livers

Add the chicken livers and thyme to the skillet, cooking until browned but still slightly pink in the center.

Deglaze

Add cognac, deglazing the pan and allowing it to evaporate for a minute.

Blend the Mixture

Transfer the mixture to a blender, add remaining butter and cream, and blend until smooth. Season with salt and pepper.

Chill

Pour into serving dish and chill in the refrigerator for at least 2 hours.

Combine Ingredients

In a bowl, whisk together egg yolk, sherry vinegar, and garlic.

Emulsify

Slowly drizzle in olive oil while whisking continuously until the mixture thickens. Season with salt.

Prepare Gelatin

Soak gelatin sheets in cold water until soft.

Cook Cranberries

In a saucepan, combine cranberries, sugar, and water. Cook until cranberries burst.

Strain and Combine

Strain the mixture, add softened gelatin, and stir until dissolved. Pour into a mold and refrigerate until set.

Make Brine

In a pot, combine vinegar, water, sugar, salt, and mustard seeds. Bring to a boil.

Pickle Cucumbers

Pour hot brine over cucumber slices and dill in a jar. Let cool and refrigerate for at least 24 hours.

Prepare Bread

Slice the baguette and toast lightly if desired.

Plate the Dish

Serve chicken liver mousse with sherry aïoli, cranberry gelée, house pickles, whole grain mustard, and sliced baguette.