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Who wants a chicken liver mousse?
And Yardbird's chicken liver mousse is a silky dream.
It doesn't take much to steam an artichoke or whip up chicken liver mousse.
"We're actually grilling it and spreading it with duck liver mousse," he said.
Rather than foie gras, Christina Kelly at Avenue is serving duck liver mousse.
Or they'll order duck liver or chicken liver mousse, also to be shared.
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The chicken-liver mousse is salty, buttery, slightly tart, decadent.
It's your basic chicken-liver mousse, not foie gras but good.
Appetizers fare better, like an inspired salad of seared peaches and shishito peppers or a fine chicken-liver mousse.
Also with a large hunk of toast slathered in rich, creamy chicken-liver mousse, or sweet, briny peekytoe crab meat.
From Marlow & Sons in Williamsburg — just a short hop on the G train, prospective buyers — I extracted a recipe for chicken-liver mousse.
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