Currently, the super-smooth app is served with dilly beans, but Stewart says it’s also great with a sweet-pepper relish and pickled okra, accompanied by French fries or potato chips—or smeared on French bread slices.
❶ Pulse one pound of cleaned chicken livers in a food processor until smooth.
❷ Add four eggs, three tablespoons kosher salt, two tablespoons finely ground white pepper, and one teaspoon pink salt. Process thoroughly.
❸ Push mixture through a mesh strainer. Then add one quart of heavy cream and stir to combine.
❹ Pour mixture into a one-and-a-half-quart terrine lined with plastic.
❺ Cook in a hot water bath at 325°F for about 90 minutes, until the mousse is firm when jiggled.
❻ Chill for 24 hours before serving. It will keep in a refrigerator for up to one week.
For your next spring get-together, the chef suggests pairing the mousse with a dry white or red wine.
Another tip for at-home cooks? “Definitely use a blender or food processor,” he says. “I’d never attempt this recipe without one.”
