- 5 tablespoons butter, divided
- 1/4 cup chopped shallots
- 1 clove garlic, minced
- 1/2 teaspoon chopped fresh thyme
- 1 pound chicken livers, patted dry
- Salt and pepper, to taste
- 1/4 cup cognac or brandy
- 1/4 cup heavy cream
- 1 teaspoon chopped fresh parsley
- 2 tablespoons capers, rinsed and drained
- High-heat oil, for frying
- 1/2 baguette, sliced into 1/4-inch-thick pieces and toasted
Melt 2 tablespoons butter in a large skillet over medium heat. Add shallots and cook until soft, about 7 minutes. Stir in garlic and thyme; cook for 1 additional minute. Increase the heat to medium-high and add chicken livers. Sauté until firm but still slightly pink inside, about 5 minutes. Season with salt and pepper. Carefully add cognac to the skillet and let flame. Cook, shaking the pan frequently, until the flame goes out, about 2 minutes. Remove from the heat and let cool slightly.
Transfer liver mixture, cream and remaining 3 tablespoons butter to a food processor; blend until smooth. Fold in chopped parsley. Transfer mousse to a clean ramekin or glass jar and refrigerate, covered, until firm, 2 to 3 hours.
Meanwhile, heat 1-inch oil in a small, straight-sided skillet until 350° F. Add capers and cook until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
Serve mousse on toasted baguette slices and sprinkled with fried capers.