Chicken Liver Mousse

• 1 lb or about 2 cups chicken livers
• 2 Tb minced shallots or green onions
• 2 Tb butter
• 1/3 cup Madeira or cognac
• 1/4 cup whipping cream
• 1/2 tsp salt
• 1/8 tsp allspice
• 1/8 tsp pepper
• Pinch of thyme
• 1/2 cup (4 ounces) melted butter
• Salt and pepper
• A skillet
• An electric blender
• A fairly fine-meshed sieve
• A wooden spoon
• A decorative bowl or jar
• Waxed paper

1. Look the livers over and remove any greenish or blackish spots.
2. Cut the livers into 1/2-inch pieces.
3. Saute with the shallots or green onions in hot butter for 2 to 3 minutes, until the livers are just stiffened, but still rosy inside.
4. Scrape into the blender jar.
5. Pour the wine or cognac into the saute pan and boil it down rapidly until it has reduced to 3 tablespoons.
6. Scrape it into the blender jar.
7. Add the cream and seasonings to the blender jar.
8. Cover and blend at top speed for several seconds until the liver is a smooth paste.
9. Then add the melted butter and blend several seconds more.
10. Force the mixture through the sieve and taste carefully for seasoning.
11. Pack into the bowl or jar, cover with waxed paper, and chill for 2 to 3 hours before unmolding.

chicken livers, shallots, butter, madeira, whipping cream, salt, allspice, pepper, thyme, butter, salt, a skillet, electric blender, a wooden spoon, decorative bowl, paper

Taken from www.cookstr.com/recipes/chicken-liver-mousse (may not work)