Mousse de foie aux olives et romarin

Take the plain “mousse de foie de volaille” (chicken liver paste), like here :

Mousse de foie de volaille

, made of liver, butter, bouquet garni, onion, brandy. Add :

Fragrant fresh rosmary. And slices of black olives… OK, bits, not slices as you have 2 sorts of olives the unpittables and the not-so-good. Wait 24 hours, so the flavors can blend.
That changes everything.

For a tartine… or two.

3 thoughts on “Mousse de foie aux olives et romarin

  1. Pingback: Mousse de foie aux olives et romarin (via Gourmande in Osaka) | Gourmande in Osaka

  2. Pingback: First Frenchy « GOURMANDE in OSAKA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s