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Reviewed Chicken Liver Mousse

Oct 30, 2010 in Food Network Community Toolbox on Food Network

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...

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