Chicken liver mousse can be served many ways

CONTRIBUTED BY HILARY WHITE

CONTRIBUTED BY HILARY WHITE

When chicken livers are cooked well, they are sublime. Bistro Hilary's Chicken Liver Mousse hits that mark. Will they share the recipe? —Andrea Lillet, Fayetteville

Chef Hilary White adapted her chicken liver mousse recipe to provide a recipe that would work for a home cook. The mousse makes a great introduction to chicken livers for those who are worried the liver flavor will be too strong. White describes the flavor profile as “entry level” and those who tried our tested recipe agreed.

At the restaurant the mousse is served with slices of Bistro Hilary’s house-made wild yeast baguettes, but White says any toast will work well. “It’s open to many garnishes as well. My favorite way to enjoy this is on toasted brioche with caramelized onions, chopped egg and chopped cornichon.”

When served at the restaurant, the mousse is garnished with Bistro Hilary’s house-made strawberry jam. “We put it up each spring. It’s made like a typical strawberry jam but we marinate the berries overnight in white balsamic vinegar instead of lemon juice. I suggest a home cook use a high quality storebought or homemade strawberry jam and add balsamic vinegar to taste.”

You’ll find the Chicken Liver Mousse on the restaurant’s Thanksgiving menu. There are seatings at noon and at 2:30 p.m. and the menu includes Coquilles St. Jacques and Bourbon Pecan Pie.

Burgundy Onions

West says you can also use these onions as a garnish for steak. If prepared ahead, reheat them with a little butter before serving.

Bistro Hilary, 21 Barnes St., Senoia. 770-727-9188. bistrohilary.com

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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