This creamy spread is just calling for your to make it, spread it on a baguette and serve with a tart cherry jam. honestcooking.com Chicken Liver Mousse with Burnt Honey Gelée
Serve it with a glass of chilled Krug (if you’re at the restaurant) or a crisp Sauvignon Blanc (if you’re at home). The mousse should be so light that it seems to evaporate on your tongue, leaving only the echo of Madeira and sweet cream. chicken liver mousse recipe thomas keller full
The mousse is poured into an enameled cast-iron terrine and baked in a water bath at for approximately 1 hour and 10 minutes. Stovetop & Chill: The livers are sautéed to a "rosé" (medium-rare) state ( This creamy spread is just calling for your
This recipe is adapted from The French Laundry Cookbook . Note: Keller uses duck fat for depth, but chicken fat or high-quality unsalted butter works. For the purist, rendered duck fat is ideal. The mousse is poured into an enameled cast-iron
: To serve, dip the bottom of the terrine in hot water for 10 seconds, run a knife around the edges, and invert onto a board. Slice into -inch pieces and serve with crusty bread sour cherry jam burnt honey gelée to top this mousse, or perhaps a recommendation for a wine pairing Buttery Chicken Liver Mousse