1 pound chicken livers

Salt and freshly ground black pepper

1 teaspoon Quatre Epics (recipe follows)

1 tablespoon grapeseed oil

4 sage leaves

2 shallots, sliced

1 garlic clove, sliced

1 teaspoon fresh thyme leaves

1 tablespoon Cognac

1/3 cup port

1/3 cup marsala

8 ounces unsalted butter, softened



Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epics.

Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.

Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.

When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.

Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.

Serve toasted sliced French bread.



Quatre Epics:


3 tablespoons black peppercorns

1 tablespoon grated nutmeg

2 tablespoons ground cinnamon

2 teaspoons whole cloves


In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container. Yield: 5 tablespoons.


It’s an impressive and sophisticated appetizer which is normally quite pricey.  If you make it yourself it’s a minimal expense.  You can make enough for a party of 50 for under $10.  No joke.  This is a great appetizer for thanksgiving or party.

I wish I came up with this recipe on my own.  Alas, I got this one from food network.  I don’t post other people’s recipes this site unless they are really really good.  This one is the best!  Also, this is the best I could do picture-wise.  It’s really hard to make mushed up chicken livers look good.  Tastes great.  Hard to photograph.




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