Liver Mousse Recipe Thomas Keller Full [better]: Chicken
Chicken Liver Mousse — Thomas Keller–style
Ingredients
, his refined technique emphasizes temperature control and a double-straining process to achieve a "decadent" and "silky" texture. The Bouchon Method: Preparation Report chicken liver mousse recipe thomas keller full
Spices: 1/2 tbsp piment d’Espelette (or paprika), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground ginger, and 1/4 tsp grated nutmeg. Instructions 1. Preparation & Soaking Chicken Liver Mousse — Thomas Keller–style Ingredients ,
Ingredients:
- 1 pound chicken livers, cleaned and patted dry
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup cognac (optional)
- 2 tablespoons heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Fresh thyme leaves for garnish (optional)
Recipe:
Part 4: How to Serve "The French Laundry" Way
Keller does not serve this in a bowl with crackers. He uses the torchon method (a cloth wrapped log) or simple ramekins. For the home cook, ramekins are best. 1 pound chicken livers, cleaned and patted dry
