How to make it

  • Clean livers,removing any fat, membranes or green patches. rince under cold water and place in a sieve to drain.pat dry with a towel.
  • in a large skillet,melt 2 Tbs. butter, over medium high heat, saute onions for about 5 minutes, until soft. add apples and cook for 5-6 minutes or until apples are soft and their liquid has evaporated..
  • add vinegar and cook till it evaporates.
  • place in bowl of food processor with metal chopping blade.
  • in same skillet add 2 Tbs. butter and over medium high heat,saute livers,turning to brown evenly.if livers gives off a lot of liquid,pour out.don't want livers to boil.livers should be pink in processor.
  • add liquor to skillet and heat for about 1 minute,scrapping up fond.
  • pour into processor and add cream , nutmeg or mace, salt and peper and pulse on/off till mixture is a smoth paste.
  • place in a medium bowl and let cool to room tempature(stirring helps to cool)
  • when cool. add remaining 6 Tbs. butter and beat with a wooden spoon to make a light and smooth paste.
  • cover with plastic wrap,make sure it is pressed down on mousse,to prevent browning. refrigerate for at least 2 hours(best over night) let mousse come to room tempature before serveng.left over will last for 2 weeks refrigerated

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