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Ingredients

• Mousse:
• 16 Tbsp unsalted butter, room temp
• 1 cup onions, finely chopped
• 3 cloves garlic, minced
• ½ cup heavy cream
• 1 # chicken livers, rinsed and dark spots removed
• 1 tsp fine sea salt
• ½ tsp black ground pepper
• Parsley Gelee:
• ½ English cucumber (about 7 oz), cut into 2” pieces
• 1 teaspoon gelatin
• 1 teaspoon lemon juice
• 1 teaspoon granulated sugar
• Pinch (1/16th tsp) of sea salt
• 1-2 drops of Tabasco sauce
• 2-3 Tablespoons of Italian parsley ( flat-leaf)

Description

Another Favorite From Chef Michel Richard. He’s Right In The Book. It Certainly Does Taste Like Foie Gras, For About One/tenth Of The Price. Fun To Make, Too. Here Goes…. In A…

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