|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Hot Chicken Liver Mousse HT HD 55mins Serve 4 Hot Poultry Beef Alcohol Hors d'oeuvre Appetizer Starter
Ingredients:
Instructions
1. Heat the oven to 170C, 325F, Gas mark 3. Place the first 4 ingredients in a blender. Heat the Madeira crumble in the stock cube and stir well. Add to the blender and blend until smooth.
2. Add the herbs and spices to the mixture, season to taste with salt and pepper, then blend again. The mixture may seem very liquid.
3. Butter 4 individual ovenproof soufflé dishes (150ml/5 fl.oz. in capacity). Divide the mousse mixture between the dishes. Place the dishes in a roasting tin and pour in enough boiling water to come 3/4 up the sides of the soufflé dishes.
4. Place over a medium heat until the water begins to bubble, then transfer the tin to the oven and cook for 20-25 minutes, until just firm.
5. Turn the mousses onto warmed individual serving plates and immediately with a fresh tomato sauce.
More Hors d'oeuvre Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
