1 pt fresh chicken livers
1 pt sliced shallots
1 clove garlic, chopped
3 Tbsp oil
1 tsp chopped thyme leaves
½ cup Madeira or Sherry
2 eggs, hard boiled
1 Tbsp sherry wine vinegar
2 Tbsp chopped mixed herbs such as parsley, chives and chervil
salt and pepper
Pat chicken livers dry with paper towel and remove any sinews or veins; season well on both sides with salt and pepper.
Heat 1 Tbsp of oil in a medium skillet over a medium-high flame; add livers and sear for about 1 minute on each side; the livers should be quite rare. Remove from pan.
Lower the heat to a low flame and add the additional 2 Tbsp oil along with the shallots and garlic; slowly caramelize for about 10 minutes.
Return the seared livers to the pan and stir in thyme.
Deglaze with the Madeira and reduce by ¾.
Transfer the livers to a food processor along with the hard boiled eggs and vinegar and puree until the mousse is smooth.
Stir in the herbs and chill.