Remove the skin and tendons from the chicken liver, cut into small pieces, sauté briefly in hot butter, season with salt and pepper and place in a suitable bowl.
Extinguish the pan juices with half of the Noilly Prat, let it boil, pour it to the liver and let it cool down.
Mash the liver with the stock and pass it through a fine sieve.
Melt the gelatine soaked in cold water and squeezed out in a small pan at moderate temperature (do not do this), mix only with a little liver puree at the beginning and then stir well with the rest of the puree.
Fold in the stiffly whipped cream, season if necessary, fill the mousse 4 to 5 cm high into a suitable baking dish and refrigerate for at least 3 hours.
Melt the granulated aspic in boiling hot water, strain through a sieve, perfume with the remaining Noilly Prat and cool.
Cover the mousse with a thin layer of the still slightly liquid jelly, pour the rest into a shallow mold and place both in the refrigerator to gel completely.
Cut out small dumplings from the liver mousse with a hot silver spoon and arrange on plates. Serve with the jelly cut into small cubes and freshly toasted farmhouse bread.
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