Photo: Lily Banse
Chicken Liver Mousse with Riesling-Thyme Gelée
15 ingredients
Makes 3 cups
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Estimated Nutrition (whole recipe, rough)
1092
Calories
60g
Protein
25g
Fat
157g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken Liver | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Brandy | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound chicken livers, cleaned
- 4 cups milk, divided
- 2 cups (4 sticks) unsalted butter, room temperature, divided
- 3 tablespoons finely chopped shallots
- 3 sprigs thyme
- 2 tablespoons Calvados (apple brandy)
- 2 teaspoons kosher salt plus more
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon unflavored gelatin
- 2 teaspoons sugar
- 3/4 cup sweet (Auslese) Riesling
- Fresh thyme sprigs or leaves (optional)
- 16 1/4"-thick slices white sandwich bread, each cut into 4 triangles
- Melted unsalted butter
- Small (2–4-ounce) glass jars or bowls
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes