A couple hard-boiled eggs in the fridge never hurt anyone. Like leftover chicken, or boiled pasta, cooked eggs are so darn versatile. So after Easter, we regale ourselves with egg salad sandwiches; deviled eggs; curried creamed eggs on toast for breakfast or lunch, sometimes with shredded spinach or chard mixed in; eggs mixed into potato salad or pasta salad; sprinkled on green salad, and so on.
In the search for variations on deviled eggs, comes chicken liver mousse stuffed eggs. I first ate these at a restaurant in Kittery, Maine, and thought of the fine chicken livers I had at home, carefully saved when we butchered our meat birds, and determined I would try to replicate the recipe.
I realize that liver is not everyone’s favorite item, but if you are among the liver partisans of our world, you will probably enjoy this mild concoction of onions, liver, brandy and cream. You could, of course, enjoy it spread on a piece of toast, crostini, cracker, or slice of baguette. It is also very good cradled in the hollow of an egg white, sprinkled with a little crumbled yolk.
Chicken liver mousse keeps reasonably well, so you can double the recipe below and have mousse on hand for a couple weeks to share with company or just enjoy as a quickie appetizer with drinks while watching the news before dinner, if you ever do that sort of thing.
- Chicken Liver Mousse
- 2 tablespoons butter or chicken fat
- 1 large onion chopped
- ½ pound chicken livers
- 2 tablespoons brandy
- 1 cup all-purpose cream
- Salt and pepper
- Melt the butter or fat in a sauté pan or any fairly heavy frying pan.
- Add the onion and cook at a medium low heat until the onions are very soft, but not browned.
- Add the livers and cook until done, just a little pink inside, about ten minutes
- Put the onions and liver in a food processor and puree with brandy and cream added.
- Add salt and pepper to taste.