Chicken Liver Mousse

Pulse one pound of cleaned chicken livers in a food processor until smooth.

Add four eggs, three tablespoons kosher salt, two tablespoons finely ground white pepper, and one teaspoon pink salt. Process thoroughly.

Push mixture through a mesh strainer. Then add one quart of heavy cream and stir to combine.

Pour mixture into a one-and-a-half-quart terrine lined with plastic.

Cook in a hot water bath at 325°F for about 90 minutes, until the mousse is firm when jiggled.

Chill for 24 hours before serving. It will keep in a refrigerator for up to one week.

From “How to Make Chicken Liver Mousse.”