The following components are typically used in the French Laundry style:
Place the cleaned livers in a bowl and cover completely with the whole milk.
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Let the mousse sit at room temperature for 20 minutes before serving for the best texture and flavor.
Pair this rich mousse with a tart or acidic element to cut through the fat, such as a cherry jam, port wine reduction, or pickled onions. Serving Suggestions The following components are typically used in the
unsalted butter, melted and cooled to warm (approx. 110°F / 43°C) ⅓ cup heavy cream, room temperature The Clarified Butter Gelee (Topping) 4 ounces (115g) unsalted butter, clarified
Carefully remove any green spots or tough connective tissue from the livers to prevent a bitter taste. Let the mousse sit at room temperature for
In a bowl, combine the dried livers, minced shallots, garlic, Madeira, Port, Brandy, pink curing salt, kosher salt, white pepper, and nutmeg.
A 24-hour soak in milk removes bitter metallic flavors and impurities.
Pour the liver mixture into the strainer. Use a plastic spatula or the back of a ladle to push the liquid through.
(1 ¼ sticks) Unsalted butter, divided (use high-quality butter like Kerrygold for better results) 1 cup Onion, minced ¼ cup Chicken broth 2 tablespoons Cognac (or a high-quality brandy) ½ teaspoon Kosher salt ⅛ teaspoon Freshly ground black pepper Instructions