Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Duck Liver Mousse

1 lb Duck livers, cleaned

1 tb Kosher salt

2 To 3 large shallots, chopped

1 oz Brandy

1 tb Fresh pepper

1 oz Hazelnut liqueur

1 tb Nutmeg

3 c Heavy cream

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.

 

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