Name: Chicken Liver Mousse with Riesling-Thyme Gelée
Yield: Makes 3 cups
Ingredients: 1 pound chicken livers, cleaned; 4 cups milk, divided; 2 cups (4 sticks) unsalted butter, room temperature, divided; 3 tablespoons finely chopped shallots; 3 sprigs thyme; 2 tablespoons Calvados (apple brandy); 2 teaspoons kosher salt plus more; 1/2 teaspoon freshly ground black pepper; 1 teaspoon unflavored gelatin; 2 teaspoons sugar; 3/4 cup sweet (Auslese) Riesling; Fresh thyme sprigs or leaves (optional); 16 1/4"-thick slices white sandwich bread, each cut into 4 triangles; Melted unsalted butter; Small (2-4-ounce) glass jars or bowls

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Chicken Liver Mousse with Riesling-Thyme GeléeCedric Angeles

This smooth pâté can be set up in small jars for a more festive presentation up to 2 days ahead. A simple wine jelly topping—optional, of course— serves as both a conversation starter and a tart-sweet counterpoint to the rich mousse.

Recipe notes

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