Chicken Liver Mousse Recipe Thomas Keller |link|

Madeira, Cognac, or Brandy are used to deglaze the pan, adding sweetness and a complex "high-end" finish.

The result is a mousse that melts on the tongue like a savory ganache. chicken liver mousse recipe thomas keller

Thomas Keller passes everything through a fine-mesh tamis or a chinois. You must do this. Press the entire blended mixture through a sieve set over a large bowl using a rubber spatula. This removes the sinewy bits of the liver and the skin of the shallots. What remains is a smooth, velvet liquid. Discard the solids. Madeira, Cognac, or Brandy are used to deglaze

While the uninitiated might turn their nose up at the thought of liver, a true gourmand knows that a well-executed chicken liver mousse is the pinnacle of charcuterie. It is silky, rich, and deeply satisfying. If you have searched for the ultimate style, you are looking for more than just a spread; you are looking for a lesson in texture, temperature, and restraint. You must do this