Goose liver mousse (Mousse de foie gras) from Pâtés and Terrines (page 134) by Christian Teubner and Hannelore Blohm and Edouard Longue and Friedrich W Ehlert

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

    You may use one of the pâté spice recipes on p.22, one of the aspic recipes on p.94-96, and the basic white sauce (velouté) recipe on p.148.

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