This delightful mousse makes a tasty lunch dish, served with a salad and French bread.
1 oz. butter
1 small onion, finely chopped
1 garlic clove, crushed
12 oz. chicken livers, trimmed
8 fl. oz. bechamel sauce
2 egg yolks
1 tablespoon fresh breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon grated nutmeg
1 tablespoon chopped fresh parsley
1 tablespoons dry sherry egg whites
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and the garlic and fry them, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the chicken livers and fry, stirring occasionally, for 4 to 5 minutes or until they are lightly browned.
Remove the pan from the heat and, with a slotted spoon, transfer the mixture to a mortar, food mill or an electric
Liver with Olives and Mushrooms may be served with peas and potatoes. blender. Pound or blend the mixture until it is a smooth puree. Put the puree in a medium-sized mixing bowl and set aside.
In a small saucepan heat the bechamel sauce over low heat. When the sauce is hot but not boiling, remove the pan from the heat and stir in the egg yolks, beating until they are well blended.
Add the bechamel mixture to the liver puree and mix well. Stir in the bread-crumbs, salt, pepper, nutmeg, parsley and sherry, beating with a wooden spoon until they are well blended.
In another medium-sized bowl, beat the egg whites with a wire whisk or rotary beater until .they form stiff peaks. With a metal spoon, fold the egg whites carefully into the sauce mixture. Pour the mixture into a 2-pint souffle or ovenproof dish. Cover the dish loosely with aluminium foil. Place the dish in a roasting tin half filled with hot water and place it in the oven. Bake the mousse for 1 hour, or until it feels firm when pressed with a finger.
Remove the baking tin from the oven, lift out the dish and serve immediately.