Twenty-Minute Chicken Liver Mousse Recipe

Chicken liver mousse always make me think of the sexy, cozy wine bar where i once worked in the west village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom mylan's version, from the meat hook meat book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dessert.