Chicken liver mousse with currants
• 300 g of chicken livers, nerves removed.
• 300 g of pork fat
• Salt and pepper
• 8 whole eggs
• 250 g of single cream
• ½ glass of RinQuinQuin
David Van Laer du Maxence's Amuse Bouche
Prepare the day before.
Mix the chicken livers and pork in a food processor. Add 8 eggs, 250 g of single cream and the Rinquinquin. Pass the mixture through a fine sieve. Pour it into a terrine dish. Scatter over the currants.
Cover with a sheet of tinfoil. Cook in a double boiler at oven Gas mark 6/200ºC for 30 mins.
Keep chilled. Serve very cold on toast with a lamb’s lettuce salad.