Preparation

• Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
  Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
  Pour into a large bowl and fold in the whipped cream.
  Immediately pour into molds and chill.
  Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers