犹太鸡肉肝慕斯

Heat 2 tablespoons melted schmaltz in a large skillet over high until very hot, about 3 minutes. Add livers; sprinkle with salt and pepper. Cook until lightly browned and medium-rare, 1 to 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add onions and 1 tablespoon schmaltz, and stir to coat onions in schmaltz. Cook, stirring occasionally, until onions are caramelized, 15 to 20 minutes. (If onions start to brown too quickly, reduce heat to low.) Stir in rosemary and lemon zest, and cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat, and stir in brandy and sugar, scraping to loosen browned bits from bottom of skillet. Return skillet to heat over medium, and cook 1 minute.

将洋葱混合物，肝脏（不要从肝脏中包括任何堆积的果汁），然后将蛋黄放在搅拌机中；高速处理直至光滑，约30秒钟，停下来根据需要刮下侧面。随着搅拌机以中等速度运行，在缓慢，稳定的流中添加剩余的1/3杯schmaltz，直至完全混合，约40秒。将肝脏混合物通过细线滤网将其推入密封的容器；丢弃固体。（慕斯应该非常光滑。）将保鲜膜直接按在表面上。冷却直至牢固，至少8小时或最多12小时。在食用前15分钟让慕斯站在室温下。撒上片状海盐，并与烤面包一起食用。