1 lb chicken livers, trimmed of sinew and green patches, rinsed, and dried.
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 ( chicken liver mousse recipe thomas keller full
For a professional "mousse" finish, pass the warm mixture through a fine-mesh sieve (chinoise) into a bowl to remove any remaining fibers. 1 lb chicken livers, trimmed of sinew and
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1 lb chicken livers, trimmed of sinew and green patches, rinsed, and dried.
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 (
For a professional "mousse" finish, pass the warm mixture through a fine-mesh sieve (chinoise) into a bowl to remove any remaining fibers.
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