Chicken liver mousse from Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table (page 17) by Jeremy Salamon and Casey Elsass

  • flaky sea salt
  • ruby Port wine
  • Show all ingredients...
  • Serves : 3 cups

  • EYB Comments

    Can substitute Merlot wine for ruby Port wine. Chill mousse for at least 2 hours and up to 24 hours.

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 Merlot wine for ruby Port wine. Chill mousse for at least 2 hours and up to 24 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.