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1 pound chicken livers 3 teaspoons kosher salt, divided 1 ½ teaspoons white pepper,

divided

2 tablespoons canola oil 2 tablespoons unsalted butter 4 shallots, roughly chopped ½ cup brandy

2 cups beef broth

1 cup heavy cream

3 egg yolks

½ teaspoon sweet paprika Pinch clove or allspice Pinch pink salt, optional Toasts and strawberrybalsamic jam, for serving (see notes) Burgundy Onions, for garnish (see recipe inside)

Preheat oven to 250 degrees. Prepare a large roasting pan with warm water to create a water bath. Put roasting pan in oven. Have four 6-ounce ramekins ready. The mousse can also be baked in another size ramekin. If your ramekins are larger or smaller, plan for longer or shorter cooking time. You will need enough ramekins to hold the 3 cups of mousse.

Pat the chicken livers dry and season with 2 teaspoons salt and 1 teaspoon white pepper.

Heat a large skillet over high heat. Add oil and when oil is hot, add seasoned livers. Cook until caramelized and slightly firm, about 3 minutes per side, depending on heat. Be aware that livers will splatter. Do not crowd pan. As livers are done, remove from skillet and set aside. Continue until all livers are cooked. Do not clean skillet. Put butter in skillet and return to cooktop over medium heat. Add shallots and stir, being sure to scrape up the browned bits in the pan. Add brandy and continue cooking until almost all liquid is gone, about 5 minutes, depending on heat. Add beef stock and continue cooking until stock reduces to about ½ cup, about 10 minutes.

While stock is reducing, put cream, egg yolks, remaining teaspoon salt, remaining ½ teaspoon white pepper, paprika, clove or allspice and pink salt in the jar of a blender. Add the chicken livers and puree. When stock mixture has reduced, add it to the blender and puree until smooth and creamy. Pour mixture into 6-ounce ramekins and cover each ramekin with foil. Carefully place ramekins in prepared water bath. Bake just until set, about 1 hour, depending on the size and depth of your ramekin. Remove ramekins from water and allow to cool. May be made ahead and refrigerated up to three days. Makes: 3 cups mousse

Per ½ cup: 411 calories (percent of calories from fat, 71), 20 grams protein, 7 grams carbohydrates, 1 gram fiber, 29 grams fat (14 grams saturated), 503 milligrams cholesterol, 1,471 milligrams sodium.

Bistro Hilary’s Chicken Liver Mousse with Burgundy Onions

CONTRIBUTED BY HILARY WHITE