Creamy & Spreadable Mousses
Chicken Liver Mousse
Mousse is a French term that means “froth” or “foam” and the Chicken Liver Mousse paté is a rich yet delicate treat that is also spreadable . It can be enjoyed alone on bread and with simple vegetable accompaniments. Try serving it on a warm bagel with sliced cornichons – the crisp and savory zest of the cornichons makes a great pair with the smooth and flavorful chicken texture.
Chicken Liver Mousse can also be used to make sinfully delicious recipes – like Beef Wellington! This famous dish features a tender beef fillet covered with paté and a mixture of sautéed mushrooms, shallots, onions and herbs. The covered beef is wrapped in pastry and baked to a golden brown.
Made with chicken liver and a dash of sherry.
Chicken Liver, Eggs, Chicken Fat, Onions, Sherry, Nonfat Dry Milk, Spices, Salt, Garlic
Contains Eggs and Milk.
Net weight – 5 oz
- All natural ingredients
- No preservatives, hormones or antibiotics
- Keep refrigerated
Beef Wellington Recipe
- 1 Package of Alexian Chicken Liver Mousse
- 1 Store-bought pastry
- 2 lb beef fillet
- 1 lb mushrooms
- 1 onion
- 3 oz butter
To make, simply sear the beef on all sides and roast at 375 for about a half hour. While the beef cooks, sauté the mushroom and onions in butter until soft. Remove the beef and coat with a generous portion of Alexian Chicken Liver Mousse . Add a layer of the mushroom mixture on top and then wrap the whole thing in the puff pastry. Put it back in the oven until golden brown. Yummm !
Serve with potatoes, peas, carrots and a full bodied red wine.
Slice and serve with pita chips, baguette slices or toast points for a simple and delicious snack.
Dice and put on toothpicks as you would a hard cheese. Garnish the cutting board or serving tray with colorful grapes and sliced strawberries.