Chicken Liver Mousse

Remove the skins, tendons and tubes from the chicken liver, cut into small cubes. Peel the shallots, chop finely and sauté in the butter until translucent. Add the liver cubes and fry very briefly while stirring. Cool and spread through a hair sieve. Prepare a bed of ice cream in a large baking bowl, place the liver mixture in a second baking bowl (which should be stainless steel) and stir the mixture with the paddles of a food processor until very smooth. While doing this, gradually pour in the whipped cream and cognac. Season the mousse with salt, pepper and pâté seasoning, spread about 3 cm high on aluminum foil and place in the freezer. Roll up gelatin and soak in cold water for 10 minutes. Mix the chicken soup with the Madeira, heat very slightly and season with salt and Worcester sauce. Let the squeezed gelatine melt in it. Cut out 4 round slices from the chicken liver mousse, place them next to each other on a flat plate and pour the jelly around them. Put the plate in the refrigerator and let the jelly set. Now cut out so that the jelly forms a rim about 1 cm wide around the mousse. Arrange on serving plates.

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