Add the cold water to a small bowl. Sprinkle the granulated gelatin on top of the cold water.

Pour the beef broth in a small saucepan. Heat until it boils, then pour the hot broth into the bowl with the gelatin. Stir in the cracked peppercorns. Whisk the consommé jelly until all of the gelatin granules are dissolved.

Cover the bowl with plastic wrap and refrigerate the consommé jelly for at least two hours.

Now for the chicken liver mousse. Trim the chicken livers of any veins or muscle tissue.

Heat the butter in a sauté pan over medium-high heat. Add the chicken livers and sauté until cooked through, about 5 minutes.

Pour the livers and all of the cooking liquid into a blender. Add the brandy and cream. Puree the liver mixture until it is very smooth and there are no lumps.

Pour the liver mixture into a bowl, and then stir in the shallots, capers, nutmeg and salt and pepper.

Pour the chicken liver mousse into six individual ramekins. Chill in the refrigerator for at least three hours.

To serve, remove the ramekins from the refrigerator and place one ramekin on each serving plate. Place a sprig of chervil on top of each mousse.

Coarsely chop the consommé jelly. Spoon some of the jelly around each ramekin.

Place a few slices of toasted dark rye cocktail bread on the side of each plate.