Sother says: I adore a cocktail party, and frankly I’ve made a career out of hosting them. When I think about all the tasty snacks that can accompany vibrant and delicious drinks, there’s one that rules them all: Chicken liver mousse and toasted bread is a hi-low powerhouse. It’s both humble and sublime, and finds itself as easily at home with a crisp beer, a perfectly chilled Champagne, or a complex cocktail. You’ll often find it on high-end menus—at equally high prices—because it’s a enigma to most. I want to demystify this dish by showing you that the ingredients are very inexpensive to procure, and share with you a foolproof method of preparing it quickly and easily, so that you can enjoy it at your next party.

Ingredients

• 1 1/4 pounds chicken livers, at room temperature
• 8 large egg yolks, at room temperature
• 2 oz Calvados or other apple brandy
• 1 tablespoon salt
• 1 1/2 teaspoons freshly ground white pepper
• 3/4 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 3 sticks unsalted butter, cut into tablespoons, at room temperature
• 16 oz heavy cream 

Instructions

1. Preheat the oven to 275°F. 
2. In a food processor or blender, combine the livers, egg yolks, brandy, salt, pepper, allspice, and nutmeg and puree until smooth. 
3. With the machine on, blend in the softened butter—1 tablespoon at a time—until all the butter is incorporated and the puree is creamy. 
4. Pass the puree through a fine strainer set over a large bowl and stir in the heavy cream until well blended. 
5. Pour the puree into a 1 1/2-quart terrine and set the terrine in a roasting pan. Set the pan in the oven and pour hot water into the roasting pan to reach halfway up the side of the terrine.  
6. Bake for 1 hour and 10 minutes, or until the mousse is lightly browned on top and a toothpick inserted in the center comes out clean. 
7. Remove the terrine from the water bath and let cool naturally. Cover with plastic wrap and refrigerate overnight.
8. To unmold, dip the bottom of the terrine in a pan of hot water for 10 seconds. Run a paring knife around the edge of the mousse. Invert onto a long platter or rectangular plate.