Cold Mousse of Chicken and Pistachios
Source: Recipe by Jacques Pepin
Yield: 8 to 10 servings

10 ounces chicken fat, cut into 1/2-inch pieces
4 or 5 sprigs fresh thyme, or 1 teaspoon dried thyme
1 large bay leaf, crushed
3/4 teaspoon black peppercorns
6 ounces chicken-breast meat, cleaned of skin, sinews, and fat, and cut into 1-inch pieces
1/2 cup sliced shallots (3 or 4 medium shallots)
10 ounces chicken livers, cleaned of sinews
1 teaspoon salt
1 or 2 cloves garlic, peeled, crushed, and chopped (about 1 teaspoon)
2 tablespoons cognac
1/4 cup shelled pistachios
Decoration
A few thin strips of red pepper, chives, green of leeks and scallions, carrot, radishes, and tomatoes

Aspic
1 egg white from a large egg
1 envelope unflavored gelatin (about 3Ú4 tablespoon)
1/2 cup green of leeks, celery, and parsley
1/4 teaspoon freshly ground black pepper
Salt, if needed, depending on the saltiness of the stock
1 1/2 cups chicken stock (see White Stock, page 15)
Melba toast or black bread for serving with the mousse

Cook the chicken fat in a large skillet over medium to high heat until most of the fat is rendered and the pieces of chicken fat are brown. Meanwhile, in a small spice- or coffee-grinder, process the thyme, bay leaf, and peppercorns until ground into a powder. Add the chicken pieces to the skillet, and cook for 1 minute.

Add the shallots, chicken livers, powdered spices, salt, and garlic to the skillet. Cook over medium heat, stirring, for about 2 minutes. The livers should be barely cooked through, still pink in the center. Remove from the heat, and let cool for 2 minutes. Transfer the contents of the skillet to the bowl of a food processor, and emulsify for 30 seconds, until smooth. Add the cognac, and process only until the ingredients are well blended and smooth.
Push the mixture through a food mill fitted with a small screen, or through a sieve set over a bowl, then fold in the pistachios. Cover the mousse, and refrigerate until it begins to set firm. Mix well to assure that it doesn't look broken, and when the mousse is smooth, pack it into a 3-to-4-cup pâté mold, terrine, or gratin dish, cover tightly with plastic wrap, and refrigerate overnight.

The following day, decorate the top of the mousse, using the thinly cut red-pepper strips, chives, green of leeks and scallions, and carrot, radish, and tomato pieces to create a vase filled with flowers or another design to your liking. All the greens should be dropped in boiling water, blanched for approximately 10 to 15 seconds, until wilted, and cooled under cold water, and pieces of sliced carrot should be blanched in water for 1 minute. Pieces of radish, tomato, and red pepper do not need to be blanched. Do not use any vegetable or fruit that will impart a taste to the pâté, such as lemon skin, or beets, which would discolor it. Decorate according to your own fancy, making a frame with the long pieces of scallion, if you wish. Tamp down the decoration with the point of the knife or the tip of your finger to set it into the pâté.

For the aspic: In a saucepan, mix together well the egg white, gelatin, green of leeks, celery, and parsley, pepper, optional salt, and chicken stock. Bring to a strong boil over high heat, and cook for about 5 seconds. Set the pan aside, off the heat, and let rest undisturbed for 5 minutes, then strain through a sieve lined with wet paper towels. Place over ice, and stir gently until the mixture gets very syrupy and ready to set. This is the time to use it, when it is at its shiniest and most translucent. Using a spoon and working quickly, coat the top of the mousse with some of the aspic, until the entire surface is covered. Refrigerate again until well set. Extra aspic can be coarsely chopped when set and served with the mousse later on.

Decoration:
1. To decorate the mousse, use thinly cut strips of pepper, scallions, carrots, and tomatoes to create an image of a vase filled with long-stemmed flowers.
2. Tap the decorations down with the point of a knife.
3. Spoon syrupy aspic over to coat the top of the mousse.

To serve: Use a cold spoon to dish out helpings of the mousse. Serve with small pieces of Melba toast or black bread.