Chicken Liver Mousse: Method 2
Amount
10 oz 
8 oz 
10 oz 
To Taste
7 grams 		 Ingredient
chicken liver -- dry
clarified butter -- just heated
heavy cream
cognac
Sel Mélange

Method

  1. Heat Robo coupe, cream, and butter.
  2. Sauté liver (medium rare)
  3. Robo coupe liver
  4. Add hot butter, sel mélange, heavy cream, and cognac in order.
  5. Pour into plastic wrap lined mold.
  6. let cool overnight.
NOTES : Quick and easy method.
Robo coupe, butter and heavy cream must be hot.

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