Chicken Liver Mousse Recipe Thomas Keller |best| Full

The surface of the mousse turns a funky gray color when you cook it. Richard includes a recipe for a parsley gelee to top it with, thedomesticfront.com Chicken-Liver Mousse nytimes.com Chicken Liver Mousse (Or French Pâté If You Prefer)

: Pour in the chicken broth and bring it to a simmer. Cook until the livers are fully cooked through and the liquid has reduced by half, which should take about 5 minutes. chicken liver mousse recipe thomas keller full

The livers are only seared briefly, and the egg yolks are raw-ish, but the hot butter (about 200°F / 93°C) gently cooks the egg yolks as it emulsifies. For safety, use pasteurized eggs if you are serving to immunocompromised guests. The surface of the mousse turns a funky

Shallots, garlic, thyme, and bay leaf are sweated in butter. Livers are seared briefly — only until the pink interior turns just opaque. Overcooking causes a grainy, sulfurous result. The livers are only seared briefly, and the