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November 21st, 2005

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Mousse of Chicken Livers Divoise
From Deanna Birkholm

Preparation: 15 minutes

Cooking Time: 40 minutes at 350 degrees.


1/2 pound chicken livers
1 tbs. butter
3/4 cup heavy cream
2 large eggs
1/2 tsp. nutmeg (scant)
1/2 tsp. salt
1/2 tsp freshly ground black pepper.

Makes: 6 4-ounce ramekins


Clean and trim the chicken livers, removing any dark sports. Saute the livers in the butter. Puree them in the Cuisinart or other processor. Pour into a bowl and add the heavy cream and eggs. Add the nutmeg, salt and pepper. The mixture should have the consistency of thick cream. Pour into little buttered ovenproof ramekins or dishes and put in a water bath on top of the stove. Cook gently about 25 minutes. Then place the ovenproof dishes in their water bath and bake in a preheated 350 degree oven 15 minutes. This pate is one of the most delicate. It can be served in small individual ramekins as a first course with thin slices of French bread or as an hors d'oeuvre by turning it out on a plate. Nice with some mixed olives and tiny sweet gerkins. Or add some cheeze and a bowl of soup for a country meal. ~ DLB

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