Chicken Liver Mousse Yield: 10 Portions Prep time: 10 Minutes Total time: 20 Minutes Ingredients: 1000 Grams Chicken liver rinsed and patted with paper dry 6 whole eggs 350 Grams butter Melted 25 grams salt 200 grams port wine 1 shallot brunoise or minced 2 garlic cloves chopped 10 Grams picked thyme leaves 2 grams Pink Curing salt if we have Directions: Heat up Shallots, Thyme, garlic and cognac Till reduced by half, the alcohol will flambe so be careful In a vitamix Blend the chicken liver and add cooled Mix slowly while blending Melt butter and add slowly in blender Add one egg at a time a blend on low Pour mixture through fine mesh sieve Pour in half hotel pan and plastic wrap Steam in rational for 12 minutes Cool down, Label and store up to 5 days in walk in Robocoupe the mousse for service Special Diet Information Gluten, Fin fish, Eggs, Alcohol, Allium.