Chef Emma Hearst
95 Allen Street
New York, NY 11201
(212) 274-9595

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Pâté di Fegato: Chicken Liver Mousse with Candied Bacon and Fried Egg
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  • Emma Hearst

    Rising Star Chef Emma Hearst
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    Pâté di Fegato: Chicken Liver Mousse with Candied Bacon and Fried Egg
    Adapted by
    Yield: 8 to 10 Servings


    Chicken Liver Mousse: (Yield: 2 Quarts)
    2 red onions, julienne
    3 cloves garlic, sliced
    Extra virgin olive oil
    2 tablespoons capers
    3 anchovies
    4 ounces tomato paste
    ¼ cup red wine vinegar
    2 cups red wine
    2 pounds chicken livers, cleaned
    1 pound cold butter, cut into small cubes
    2 cups heavy cream, whipped

    To Assemble and Serve:
    Good quality bread
    Extra virgin olive oil
    1 pound bacon lardons, rendered

    For Chicken Liver Mousse:
    In a small rondeau, sweat the onions and garlic in extra virgin olive oil. Add the capers and anchovies. When the anchovies have broken apart, add the tomato paste and cook until it has a burnt orange hue. Add the vinegar and red wine and reduce by about ¼. Set aside. 

    In a large rondeau, cook the cleaned livers until medium rare. Combined the cooked livers with the onion mixture and cubed butter in a food processor. Blend and strain through a tamis. Repeat. When it is completely blended and strained, fold in the whipped cream. Season with salt.

    To Assemble and Serve:
    Cut a thick slice of bread and coat it with extra virgin olive oil or duck fat and grill until golden brown. As the bread grills, fry an egg sunnyside up. Using a ring mold, cut the yolk out of the cooked egg. Let cool slightly. Top the grilled bread with the chicken liver mousse, lardons, and egg yolk.