Chicken Liver Mousse Recipe Thomas Keller Full __full__ Info

: Pour into a 1.5-quart enameled cast-iron terrine. Place the terrine in a roasting pan and add boiling water until it reaches halfway up the sides. Bake for approximately 1 hour and 10 minutes until the center is just set. Chill and Serve

Before serving, top the mousse with:

Livers should remain medium-rare; overcooking results in a rubbery texture and grainy mouthfeel. chicken liver mousse recipe thomas keller full