Chicken Liver Mousse with Apples

Cut chicken livers into 2-3 pieces, peel off skin, dry well.

Melt butter in pan and steam livers over medium heat until soft. Season with salt and pepper.

Remove peel from apple and shallots, cut into slices, add to frying pan. Heat more strongly and roast for 2 min until liver is brown on the outside but still pink inside.

Remove the frying pan from the stove, pour Calvados and flambé. Put the contents of the frying pan with the remaining butter into a food processor and grind.

Season the mousse, add enough pepper and put it in a clay pot. Smooth the surface, cover and leave to cool for about four hours.

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