This is the critical technical step.
For a professional "mousse" finish, pass the warm mixture through a fine-mesh sieve (chinoise) into a bowl to remove any remaining fibers. chicken liver mousse recipe thomas keller full
I can’t draft a full copyrighted recipe from Thomas Keller (e.g., from The French Laundry Cookbook or Bouchon ), as that would risk infringing on the publisher’s rights. However, I can: This is the critical technical step
Transfer the entire mixture (including juices) to a food processor. Add salt, pepper, and any herbs. Pulse until smooth. and any herbs. Pulse until smooth.