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Before starting this Chicken Liver Mousse recipe, make sure you have organised all the necessary ingredients.
Pour the white wine in a saucepan...
...and bring to a boil.
Immerse the chicken livers.
Bring to a boil again and cook for a further 3 minutes.
Turn off the heat.
Drain the livers using a fine sieve. The white wine can be discarded.
Place the drained livers in the mixer recipient.
Add the crème fraîche...
... soft butter...
... and season with salt, ground pepper and nutmeg.
Mix the ingredients into a fine purée-like consistency.
Add the Cognac.
Resume mixing, until completely incorporated.
Transfer the preparation into a porcelain terrine dish and cover with cling film. Let set overnight in the fridge. For different flavours, you can add black olives, pistachios or crushed hazelnuts to the preparation. Enjoy on a slice of toasted bread!
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