Chicken Liver Mousse with Apples

Chicken Liver Mousse with Apples
  • 1 cup
  • 0:15 Preparation
  • 0:15 Cooking
  • 24:30 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 1

    onion, chopped

  • 1

    apple peeled, cored, chopped

  • 1/2 lb
    (225 g)

    chicken liver

  • 2 Tbsp.
    (30 mL)

    apple juice

  • 1

    pinch of cayenne pepper

  • 1

    pinch of nutmeg

  • 1

    pinch of thyme

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • To taste salt and black pepper

  • 1/4 cup
    (60 mL)

    cream (35% m.f.)


In a skillet, melt butter and soften onions over medium heat.

Add the apple and cook until it becomes tender.

Put the apple and onions in food processor.

In the same skillet, sauté chicken livers.

Add apple juice and cook for 5 minutes.

Pour apple juice and livers into food processor. Add spices and mustard, Purée.

Pour in cream and mix with a spatula.

Pour into an airtight container and refrigerate for about 24 hours.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007