Mousse of chicken liver

To clear the butter, put half of the butter in a small saucepan. Let the butter melt for 20-30 minutes on very low heat. You will see that the butter disintegrates into clear fat where some solid particles float on. Meanwhile, heat some olive oil and fry the onion, garlic and thyme for about 4 minutes or until tender. Scoop occasionally. Now add some oil and fry the chicken livers with pepper and salt for about 4 minutes, so that the livers still 'blush' inside. Add the brandy and bring to the boil briefly. Do everything in the food processor and finely grind. Season with salt and pepper.

Cut the rest of the butter into cubes and add the cubes piece by piece to the rotating kitchen machine. Wait until the block is completely recorded before adding the next one. When all the butter has been absorbed, you will see that the mixture starts to shine.

Back to the clarified butter. Remove the solid particles, pour the clear butter into another pan and heat over medium heat. Add 1 sage leaf. When the butter is out, add the rest of the sage leaves. Remove the pan from the heat and set aside.

Press the mixture with a large spoon through a fine sieve and stir it smooth. Spoon it into individual containers or a large bowl. Cover with parchment paper and leave to stiffen in the refrigerator.

Take the leaves of sage from the butter with a slotted spoon. Divide them over the mousse. Pour the clarified butter over it. The butter becomes hard and closes the mousse. Put back in the refrigerator. Serve with toasted bread, small sour pickles, watercress and lemon wedges. If you serve it during a party, put it next to the toaster with some bread and let people take it yourself.