Chicken liver mousse with croissants from The Rise - Black Cooks and the Soul of American Food (page 22) by Marcus Samuelsson

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute store-bought croissants or crusty bread for the book’s “Classic croissants” specified in this recipe, and balsamic vinegar for saba. Croissant dough requires 2 overnight rests.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought croissants or crusty bread for the book’s “Classic croissants” specified in this recipe, and balsamic vinegar for saba. Croissant dough requires 2 overnight rests.

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