Truffled Chicken Mousse

Directions

1. Rinse livers in cold water and soak in milk over night in the fridge.
2. The next day, set the butter out and bring to room temperature. Pour the livers into a colander and let strain. Stir the livers with your hand to loosen any pockets of milk, but do not rinse. Discard the milk
3. Melt 3 Tbs of butter in a medium pan, add the shallots and saute on low heat. Do not let them brown. Add the tarragon, white pepper & black pepper. Lightly saute until the shallots are soft and just starting to stick to the pan. Deglaze with 1/4 cup Madeira and scrape the pan of any bits. Reduce the liquid by 2/3 to 3/4, stirring occasionally. Scrape the mixture into a food processor equipped with the metal blade.
4. Return the pan to the flame, add 3 Tbs of butter and increase to medium heat. Saute the chicken livers in small batches, turning over after 2-3 minutes. Do not crowd the livers. The liver should be lightly browned, but still slightly pink on the interior. Transfer each batch to the food processor when cooked. After the last batch of livers is complete, deglaze the pan with the remaining 1/4 cup Madeira and reduce by 2/3. Stir frequently to incorporate any bits of liver and add to the food processor.
5. Add the cream and salt to the liver mix. Dice the truffle and add to the mix. Cover the food processor and begin chopping. While mixing, add one stick of butter in 2 Tbs chunks, then the egg yolks and remaining butter in 2 Tbs chunks and continue processing until the pate is smooth and uniform. It should have the texture of a semi-thick sauce. Only use fresh local eggs for this step, otherwise simply skip them.
6. Pour the pate into a medium strainer and push through with a spatula. Transfer to serving dishes, cover and place in the fridge overnight. Serve with your favorite crackers, bread or crostini. This is a fairly large batch of pate and ready to serve dishes can be frozen for later use.