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.

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