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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped. | 2. Add the 2 eggs. Blend this in to further smooth everything. | 3. Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color. | 4. Add now the allspice and the Port, and blend this in nicely. | 5. Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour. | 6. You know it's done when it is firm, like a cooked cake. | 7. You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade. | 8. The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	1			539.7756	3.3112	76.7479	21.9085
milk	1	cup	boiling	552.0	13.296	5.496	57.216
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
port wine	1/3	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.