Liver mousse — France

Liver mousse is a French preparation of liver — most often chicken or pork — cooked, blended smooth with butter and cream, and chilled until firm enough to spread, served as a cold starter ahead of the main course. It is reported across French home cooking and casual bistros, where it sits alongside coarser pâtés and terrines as a lighter, smoother alternative, served in small ramekins or spread from a single terrine set out on the table for guests to help themselves. To prepare it, livers are trimmed and gently cooked with shallots, garlic and thyme, often deglazed with a splash of brandy or Madeira, then blended while still warm with softened butter and a little cream until the texture becomes completely smooth and glossy. The mixture is pressed into a dish or individual ramekins, sometimes topped with a thin layer of clarified butter to seal and protect it, then chilled for several hours before serving with toasted bread or crackers and a few cornichons on the side. Variations touch the liver used and the seasoning: chicken liver gives a milder, softer mousse, pork liver a stronger and more pronounced one, and some cooks fold in a spoonful of port or cognac, extra black pepper, or a pinch of nutmeg for added depth of flavor.