Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.
2:29 Is the chick in the foreground smoking a cigarette?
seungoo79 1 month ago
Escoffier??
ColFrankFitz 1 month ago
Who the hell thinks of this stuff.
check4v 1 month ago