Chicken Liver Mousse Sandwich
Chicken liver pâté and raisins pair beautifully in flavor, and together with rye bread they form a classic, delicious sandwich.
Ingredients
French rye bread
1
chicken liver mousse
35 g
walnuts (roasted)
12 g
raisins (softened in water)
4 g
Instructions
1
Preparation
Chicken liver mousse: Soak the chicken liver (500 g) in water for 30 minutes, then marinate in milk and refrigerate overnight. Drain thoroughly, then marinate in brandy and Bordeaux wine (equal parts) and refrigerate overnight. Drain thoroughly again, then blend in a food processor together with unsalted butter (100 g), salt (8 g), egg (1), heavy cream (250 ml), and Bordeaux wine (20 ml). Strain and pour into a heatproof container, then bake in a water bath in an oven at 130°C for about 1 hour.
2
Method
Cut an opening in the bread, spread the chicken liver mousse, and top with the water-softened raisins and roasted walnuts.
