This amazingly creamy mousse spread is an adaptation of a recipe of Julia Child's. I brought it to a wine tasting once, and it went quickly and I got several requests for the recipe - including leaving it on the voicemail of the girlfriend of a drunk partygoer.

Makes about 2 cups

1 lb or about 2 cups chicken livers
2 TB minced shallots
2 Tb butter
1/3 cup Madeira or cognac
1/4 cup whipping cream
1/2 tsp salt
1/8 tsp allspice
1/8 tsp pepper
pinch of thyme
1/2 cup melted butter
Salt and pepper

Remove any green or black spots from liver. Cut them into 1/2 inch pieces. Saute with the shallots in hot butter for 2-3 minutes, until the livers are just stiff, but still pink inside. Transfer them to a blender.

Pour the wine or cognac into the saute pan and boil it down rapidly until it has reduced to 3 TB, scraping up any bits. Scrape it into the blender.

Add the cream, salt, allspice, pepper and thyme to the blender. Cover and blend at high speed for several seconds until smooth.

Add the melted butter and blend several seconds more.

Push the mixture through a mesh sieve and season more if needed.

Put into a bowl or jar and cover with waxed paper (the paper touching the mousse so no air will get in and discolor it) and chill for 2-3 hours.