Ingredients:
Pass the mousse through a fine-mesh tamis or chinois into a bowl set over an ice bath. Use a rubber spatula to push it through. Taste. Adjust salt – it should be assertive but not salty. Add a few drops of lemon juice if it tastes flat (Keller rarely needs it due to the Madeira). chicken liver mousse recipe thomas keller full
For an authentic restaurant presentation, you can top the mousse with a thin layer of aspic (clarified consommé set with gelatin) or melted chicken fat to create a seal. Ingredients: Pass the mousse through a fine-mesh tamis