from Mastering the Art of French Cooking
1 lb chicken livers
2 Tbsp minced shallots or green onions
2 Tbsp butter
1 stick butter, melted
1/3 cup Madeira or congac
1/4 cup whipping cream
1/2 tsp salt
1/8 tsp allspice
1/8 tsp pepper
Pinch of thyme
Salt and pepper, to taste
Look the livers over and remove and greenish or blackish spots. Cut the livers into 1/2-inch pieces.
Melt 2 Tbsp butter in a skillet over medium-high heat. Saute the livers with the shallots (or green onions) for 2 to 3 minutes or until the livers are just stiffened, but still rosy inside. Scrape into a blender or food processor.
Pour the Madeira (or cognac) into the skillet and boil it down rapidly until it has reduced to approximately 3 Tbsp. Add this to the blender.
Add the cream, salt, allspice, pepper, and thyme to the blender. Blend at top speed for several seconds until the liver is at a smooth paste. Add the melted butter and blend several seconds more.
Force the mixture through a fine sieve and taste for seasoning. Pack the mousse into a bowl, cover, and chill for 2-3 hours or overnight.