Step 1

Wash and clean the chicken livers.  Remove the sinew and any discolored spots.  Soak in milk overnight.

Step 2

Wash the milk off of the chicken livers and dry as best as you can with a clean and dry cloth.

Step 3

In a medium-large saucepan, melt 2-3 tbsp of butter over medium heat.

Step 4

Add the chopped leek, half a sprig of rosemary and saute for a minute or two until soft.

Step 5

Add chicken livers, season generously with salt and pepper, and brown on each side (this should take about 2-3 minutes).

Step 6

Turn heat to high and add Marsala wine.  Cook on high heat for 1-2 minutes then remove from heat.  Let cool then remove rosemary sprig.

Step 7

In a food processor, blend chicken liver and leek mixture with cream until smooth.

Step 8

Spoon mixture into ramekins or jars.

Step 9

Over medium-low heat, melt clarified butter with a sprig of rosemary.  Cook until rosemary has infused into the butter (about 5 minutes).  You’ll know you’re done when the sprig of rosemary has turned from soft to crispy.

Step 10

Gently pour the rosemary-infused clarified butter over the top of the mousse, let cool and place covered in the refrigerator overnight.  You want just enough to cover the top, so try for a thin layer.

Step 11

Serve with crackers, a crusty baguette, sliced tomatoes and a nice glass of wine.  Enjoy!