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Chicken Liver Mousse with Port on Toasted Chocolate Cranberry Loaf
2017-11-07
https://www.metro.ca/userfiles/image/recipes/crouton-mousse-foie-volaille-choco-canneberges-10681.jpg
PT10M
PT08M
PT18M
Preheat oven at 375 °F (165 °C).Cut the Chocolate Cranberry Loaf into 1-cm slices.Brush the slices of bread with olive oil.Bake one side of the slices in the oven for 7 to 10 minutes until golden brown.In a food processor, mix the cream with the chicken liver mousse with port.Spread the emulsified mixture onto the croutons and place in a tray to serve.Sprinkle with chives and ground black pepper.Serve immediately and enjoy!
25
Metro
5
2
5
5
1 bread Première Moisson Chocolate Cranberry Loaf
200 g Première Moisson chicken liver mousse with port
50 ml cream
olive oil
chive to taste
black pepper to taste
Chicken Liver Mousse with Port on Toasted Chocolate Cranberry Loaf
25
pieces
0:10
Preparation
0:08
COOKING
0:18
TOTAL TIME
Ingredients
-
1
bread Première Moisson Chocolate Cranberry Loaf
-
200 g
Première Moisson chicken liver mousse with port
-
50 ml
cream
-
olive oil
-
chive to taste
-
black pepper to taste
Preparation
Preheat oven at 375 °F (165 °C).
Cut the Chocolate Cranberry Loaf into 1-cm slices.
Brush the slices of bread with olive oil.
Bake one side of the slices in the oven for 7 to 10 minutes until golden brown.
In a food processor, mix the cream with the chicken liver mousse with port.
Spread the emulsified mixture onto the croutons and place in a tray to serve.
Sprinkle with chives and ground black pepper.
Serve immediately and enjoy!
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
