Chicken liver mousse from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 296) by Peter Sanagan

  • brandy
  • chicken livers
  • Show all ingredients...
  • Serves : 4 one-cup jars

  • EYB Comments

    Can substitute paprika for espelette peppers, and rendered duck fat for rendered chicken fat. Refrigerate mousse overnight to allow the flavors to develop.

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Notes about this recipe

  • Eat Your Books

    Can substitute paprika for espelette peppers, and rendered duck fat for rendered chicken fat. Refrigerate mousse overnight to allow the flavors to develop.

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