THE VELVET TOUCH

Chicken-liver mousse, a French-bistro favorite, takes a humble ingredient to luxurious new heights yet is surprisingly easy to make.

Daniel Boulud

If you think you don’t like chicken liver, be prepared to change your mind—you’re going to love chicken-liver mousse. Unlike pâté, which can have a chunky texture, mousse incorporates butter and cream, which give it a velvety consistency. It spreads beautifully on crusty bread, a cracker, or a stalk of romaine. For extra flavor, you can sprinkle fresh herbs over the top or stir in chopped pistachios, or even truffles. Chicken-liver mousse is a staple of French bistros, where it’s typically served on a charcuterie platter. It’s perfect for when company comes around—you can set out a jar accompanied by seasonal crudités or, better yet, pickled vegetables made in advance. (For this recipe, we use radishes and cucumbers, but you can substitute young carrots or celery.) The spread is the ultimate picnic…

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ELLE DECOR (Digital) - 1 Issue, May 2017

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