means"dish towel," though these days many chefs use cheesecloth, twisting the ends of the fabric tightly together to force out excess air and create a uniform texture and shape.Mousses, like pâtés, can be made from a variety of meats. But a mousse is much more finely ground, yielding a smooth texture. And, while you'll find liver in both pâté and mousse, the percentage is typically much higher in mousses, which gives them their famously creamy consistency.
The transition from liver to mousse typically starts by soaking livers in cold water."This will remove some of the really iron-y flavor that liver may have," Cairo says. For his pork liver mousse, Cairo marinates livers for two days once they've soaked, after which they're puréed in a food processor and passed through a fine-mesh sieve. The rich liver, enhanced with a dose of cream and egg before it's cooked, is balanced with a splash of port.
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