Mousse de Foies de Volailles (Catherine & George)

Mousse de Foies de Volailles
(Chicken Liver Pâté)
from Mastering the Art of French Cooking, Vol. I, by Louise Bertolle, Simone Beck, and Julia Child
Recipe adapted by Noelle Lothamer


1 lb chicken livers
1 stick (4 oz) + 2 tbs butter (unsalted preferred)
1 shallot, minced
1/3 cup cognac or madeira
1 cup heavy cream
1 tsp quatre-épices (combination of fresh grated nutmeg, freshly ground cloves, freshly ground black pepper, and ground ginger)
1/2 tsp salt


Rinse and drain the livers and remove the stringy fatty bits. Cut the livers into 1/2-inch pieces. Melt the 2 tbs butter in a heavy skillet and sauté the shallot until it begins to soften, then add the livers. Cook until firm but still rosy on the inside. Scrape pan contents into the bowl of a food processor.

Return pan to heat, adding the cognac. Reduce to about 3 tbs, then add to food processor. In the same skillet, melt the remaining stick of butter. When melted, add this, the cream, and the seasonings to the processor and blend until smooth. The mixture will be very liquid. To remove the smallest lumps, if desired, press through a sieve (I did not bother with this step).

Line a small loaf pan or a few large ramekins with plastic wrap or wax paper if you want to be able to unmold your pâté. If you're ok with serving it straight from the container, you can skip this step and just pour it in. Put in the refrigerator until completely chilled and firm. If serving at a party, keep in mind that it will become quite soft if left sitting out, due to all that butter. Serve with water crackers or little toasts or baguette slices, good mustard, and something pickled.

Served with sliced French bread, honey-dijon mustard and coarse German-style mustard, cornichons, and fresh radishes