I don’t always enjoy liver. It can be abused and turned into something that looks like it has already been eaten and tastes worse. This isn’t one of those recipes. This makes for a very nice and simple liver mousse (who knew it had to Ses ?).
The recipe comes from “The Meat Hook Meat Book”, which I may need to pick up a copy of. Luckily Serious Eats posted a copy of it. I highly recommend trying it out.