- Poultry Liver Mousse with Port
- Duck Mousse with Armagnac
- Duck Mousse with Green Peppercorns
- Pork Liver Mousse with Cognac
Selection of recipes ideas
As a starter with a salad and/or some pickles.
You can enjoy it simply over a slice of bread.
Spread: on a sandwich to take away or on toasts as appetizers.
In roasted meat Wellington recipes: a layer of either pâté or mousse between the meat and the puff pastry, and your dish will be even tastier.