No charcuterie plate (or dinner party) is complete without a jar or two of liver mousse. I have tested and culled many liver mousse recipes from many talented chefs over the years. This is what I consider to be the best of all of their approaches, in one definitive recipe. I am partia...
I don't get 100% to puff all the time, but that has more to do with inconsistancy on my part in the rolling out of the dough than the cooking method... I like them better on the stove than in the oven because you get those little blackened spots that I think are the best part...