Twenty-Minute Chicken Liver Mousse From ‘The Meat Hook Meat Book’
[Photograph: Michael Harlan Turkell]
Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it’s got everything going for it. It’s creamy, fatty, savory, and puréed beyond recognition of anything anatomical.
Tom Mylan’s version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dessert. Cream cheese, which I haven’t seen very often in what is usually a very classic preparation, gives a lift of brightening tang. It is quick (though not 20-minutes quick) and simple to make, and will absolutely impress the guests who you better, for the sake of your arteries, invite over to help you enjoy this. And may I suggest a bottle of something sparkling?
Why I picked this recipe: It’s the gateway dish for offal-eating and -cooking.
What worked: Easy and delicious—what more do you want?
What didn’t: The name is a little misleading. It will definitely take you more than 20 minutes start to finish—in fact, more like an hour, once you wait for the cooked livers to cool.
Suggested tweaks: No tweaks, but I love Mylan’s serving suggestions: “Serve with crusty bread, cornichons or a similarly delicious pickle, and mustard. Or with Ritz crackers. Or on Wonder Bread with grape jelly.”
Excerpted from The Meat Hook Meat Book by Tom Mylan (Artisan Books). Copyright © 2014. Photographs by Michael Harlan Turkell. Illustrations by Kate Bonner.