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| Toasts with Chicken-Liver Mousse and Shallot Jam |
"Mommy, that lady just bought liver…chicken liver!"
Indeed I did, kiddo.
This recipe comes from one very folded, dog-eared page in an old Food & Wine magazine. I come across it now and then, usually on sleepless nights, when I am unable to find any of Curtis Stone's Take Home Chef reruns to numb my exhausted, yet restless mind. This recipe is one that intrigued me more for the shallot jam than the liver mousse, but figured I wanted the entire experience.
