Barry's Luscious Chicken Liver Mousse

Melt the butter, then cook the livers and onion on moderate heat, turning often to avoid burning the livers, for about seven to ten minutes. Let the livers firm up, then let them cool to room temperature in the pan.

While the livers are cooling, whip the whipping cream until it is stiff. Now, pour the cooled livers into a food processor, add salt, pepper, tarragon. Add cognac or brandy. Blend until totally smooth. Then add in the whipping cream and blend again until totally smooth.

Josh's Notes: Barry says that this will be very soupy, but that you should not despair! Pour the mousse into nice containers (like a custard up or ramekin you can serve them from) that you can cover tightly and put in fridge for at least 4 hours. It will set up nicely. This can be done ahead of time and it keeps and the flavors meld as it sits, within reason. The salt and brandy preserve it. Serve with crackers or crunchy French bread.