Suzi's Blog

Chicken Liver Terrine or Mousse from James Peterson

Our Valentine’s Day feast at Cooking by the Book offered a menu all from James Peterson’s Glorious French Food. My favorite item was this Chicken Liver Mousse. Rich, soft, luxurious to the mouth, this dish is exceptional. Peterson’s recipe includes key tips on how to cook those chicken livers so that valuable moisture is not…

Read More »