In his book, Keller writes: “The secret to this mousse is confidence. Don’t fear the pink center of the liver – that’s where the sweetness lives. And trust the cold butter. It’s not a mistake; it’s the architecture of the emulsion.”
Madeira or Port wine and Cognac/Brandy for deglazing. chicken liver mousse recipe thomas keller full
5/5 stars
This recipe for chicken liver mousse is a refined, restaurant-quality classic inspired by the techniques of celebrated chef . In his book, Keller writes: “The secret to