Chicken liver mousse

Ingredients:

• 250 g (9 oz) chicken livers, well-trimmed
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 600 ml (1 pint) vegetable stock or water
• several sprigs of parsley
• several sprigs of fresh thyme
• 1 bay leaf
• 1–1½ tbsp fromage frais
• 2 tsp garlic vinegar or white wine vinegar
• 2 tsp brandy or Calvados, or to taste
• 1 tbsp pink or green peppercorns in brine, drained and patted dry
• 2 tbsp finely chopped parsley
• salt and pepper

Preparation:

1. Place the chicken livers, onion and garlic in a saucepan and add stock or water to cover. 
2. Tie the parsley, thyme and bay leaf into a bouquet garni and add to the pan. 
3. Slowly bring to the boil, skimming the surface as necessary, then reduce the heat and simmer gently for 5'8 minutes or until the livers are cooked through but still slightly pink in the centre when you cut into one.
4. Drain, and discard the bouquet garni. 
5. Tip the livers, onions and garlic into a food processor. 
6. Add 1 tbsp of the fromage frais, the vinegar and brandy, and process until smooth, adding the remaining 1/2 tbsp fromage frais if it is necessary for a lighter texture. 
7. Season to taste, then stir in the peppercorns. 
8. Alternatively, tip the livers, onions, and garlic into a bowl and mash with a fork to a slightly coarse paste. 
9. Add the fromage frais, vinegar and brandy and mix well, then season and stir in the peppercorns.
10. Spoon the mousse into a serving bowl, or individual ramekins, and smooth the top. 
11. Sprinkle with a layer of finely chopped parsley. 
12. Cover with cling film and chill for at least 4 hours, but preferably overnight.
13. Before serving, allow the mousse to return to room temperature. 
14. Serve with slices of hot toast.