Set a fine-mesh strainer over a medium bowl and set aside. In a large skillet, melt 2 tablespoons of the butter over medium-low heat. Add the shallots and thyme sprigs, and cook until the shallots are very soft, about 10 minutes.
Do you have a and a fine-mesh strainer ready? chicken liver mousse recipe thomas keller full
: Transfer the mousse into ramekins or a serving bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until firm. Serving Suggestions Set a fine-mesh strainer over a medium bowl and set aside
17.5 ounces (500g) fresh chicken livers, meticulously trimmed of sinew and fat 4 large eggs 2.3 cups (approx. 4.5 sticks) unsalted butter 1.75 teaspoons fine sea salt Do you have a and a fine-mesh strainer ready
Divide the mousse into small jars, ramekins, or a terrine mold. Cover with plastic wrap and chill for 1–2 hours, or until firm. Phase 4: Preparing the Gelée
This mousse is better on day 2. The flavors meld beautifully.