Today I give to you the recipe for the rich, smooth, and creamy chicken liver mousse that Jacques demonstrated on the Jacques Pépin Cooks for Eight taping this past Sunday.  Here is a little of what he has to say about it.

“Unlike most mousses and pâtes, which become watery and grainy when frozen, this one freezes perfectly. Cover tightly with plastic wrap and then aluminum foil before freezing. Small soufflé dishes are ideal for freezing because they can be defrosted in a couple of hours. If you use a large dish, you’ll need to defrost it slowly under refrigeration for 24 hours before serving.”

So, of course, I followed the master’s advice and made six little ramekins to freeze for later entertaining purposes. The larger dish that you’ll see decorated, is one that Jacques made on set Sunday which I brought home to finish. It was served last evening as an appetizer at my father’s birthday dinner. Happy Birthday, Dad! xoxo

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