A is generally coarser in texture, often baked in a crust (pâté en croûte) or cooked in a mold with distinct pieces of meat and fat. A mousse , however, is defined by its smoothness. It is aerated and creamy, spreading like velvet on a slice of toasted baguette.
Would you like the formatted for cooking? chicken liver mousse recipe thomas keller
When attempting a inspired, the devil is in the details. It is not simply about frying liver and throwing it in a blender. It is about the Maillard reaction, em A is generally coarser in texture, often baked