Poultry liver mousse (Mousse de foies de volaille) from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pépin
- Cognac
- butter
- chicken stock
- poultry livers
- white pepper
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.