We went to have dinner at the Grain de Sel in Dole, a great restaurant whose attractions are primarily its food, and also its position, looking out over the canal.
While there we had some amuse-bouches of chicken liver mousse on toast – marvellous. I have managed, I think, to reproduce it fairly faithfully.
For four with drinks
- 225g/8 oz chicken livers
- 5 leaves of sage
- 1 fat clove of garlic crushed with a little smoked salt
- Indonesian long black pepper
- 60ml/¼ cup marsala
Serve on toasted French bread