Chicken Liver Mousse

From Los Angeles Magazine
Osteria La Buca chef Jason Neroni shares his recipe

Pairs well with a slices of vingeary pickled vegetables. Spread over toast for a delciously rich snack or hors d'oeuvre.

Serves 6, with leftovers

Ingredients
1 pint chicken livers
1 green apple, peeled & chopped
5 strips of smoked bacon
5 garlic cloves
4 medium shallots
1/8 cup sherry vinegar
3 sheets gelatin (pre-soaked)
1 tsp curing salt
2 tbsp salt
1 tbsp pepper

Method

1. Caramelize the bacon over medium heat until crispy, making sure to reserve the bacon fat for flavor.
2. Add the apple, garlic and shallots, and roast until golden brown, reserve.
3. Heat one or two sautee pans (you need to make sure you have enough surface area to ensure that you don't steam the livers).
4. When the sautee pan or pans are extremely hot, add a couple drops of canola oil and add your chicken livers, careful for flames. 
5. Sautee livers on one side untill golden brown or medium rare.
6. Place all ingredients in a blender and puree on high until smooth. Best to let the mousse sit overnight. If not, on a bed of ice of 3 hours.
7. Serve with toast points and pickled vegetables.