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Starter Meat

Food Flavour DNA

Nutritional Values

🔥280kcal
💪15gProtein
🌾3gCarbs
🥑22gFat
🌿—Fibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Allergens

🥛 Dairy

Chicken Liver Mousse

How to order / say it
Say it Mousseline de Foies de Volailles — [moos-uh-LEEN duh fwa de vol-ai]
Order I'd like the chicken liver mousse, please.
Locally Je voudrais la mousseline de foies de volailles, s'il vous plaît.
Say locally

A smooth, rich liver mousse served as a spread or appetizer.

Why try it?

This dish highlights Lyon's reputation for offal and charcuterie. It embodies the Lyonnaise emphasis on maximizing flavor and texture from ingredients often overlooked.

How it tastes

The mousse has a luxurious and silky texture with earthy and deep flavors from the chicken livers, balanced with a hint of brandy and spices.

Origin & History — first documented: 1850

Dating back to the 19th century, mousselines became popular in Lyon as a way to utilize every part of the chicken, reflecting the French philosophy of nose-to-tail eating.

Recipe

Ingredients

  • 🥩 250 g chicken livers
  • 🥛 100 ml heavy cream
  • 🥛 50 g butter
  • 🍷 30 ml brandy
  • 🧄 2 shallots
  • 🧂 1 tsp salt

Method

  1. 1 Sauté chicken livers and shallots in butter until cooked through.
  2. 2 Add brandy and flambé or cook off the alcohol.
  3. 3 Blend with cream until smooth, then season with salt.
  4. 4 Chill until firm, then serve with crusty bread.

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All Europe recipes — France — Lyon — Chicken Liver Mousse
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