All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Oct 30, 2010
Reviewed Chicken Liver Mousse
"I generally make a recipe similar to Alton's (has apple and cream, saute's the livers before blending, etc. Have been making it for 15 years). However, I tried to use this as a guide today, and in doing so also found that there is too much cream here, and no butter to stabilize.The mousse has to set up in the fridge, so your product in the food processor is NOT your final texture:).Try 1/2 cup of cream, and a 1/4 cup of butter when you whiz the mixture, and then put ramekins,etc sit for an hour/two in the fridge, and then you may just love it as I did! Apple, thyme, and brandy make a chicken liver mousse come alive!