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Hot Chicken Liver Mousse   HT  HD   55mins

Serve 4     Hot   Poultry  Beef  Alcohol Hors d'oeuvre  Appetizer    Starter



225g/8oz Chicken Livers

100g/4oz Beef Suet

2 Eggs

150ml/5 fl.oz. Double Cream

2 tbsp Madeira

1/2   Chicken Stock Cube

A pinch Ground Bay Leaves

A pinch Ground Rosemary

A pinch Ground Mace

A pinch Cayenne

A pinch Marjoram

Salt and Pepper

Butter for Greasing





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.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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