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Chicken and Liver in Pastry Molds

  • Chicken
  • Calf's liver (half of each)
  • Whipped cream
  • Ice
  • Marrow
  • Bouillon
  • Meat jelly
  • Madeira wine
Prepare a mousse with chicken and calf's liver (half of each), season and add whipped cream. Place on ice. Cut marrow in small pieces and steam in bouillon. Place a layer of the mousse in small buttered pastry molds, on top of which a layer of marrow, well patted down. Place molds in a pan and bake in oven until mousse is firm. Unmold on a hot platter and cover with a meat jelly seasoned with Madeira wine.
Submitted by Cassyjean - Torrington, CT Jun 4, 2009
15 min 30 min 45 min


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