Production of liver mousse useful as a substitute for pate de fois gras comprises cooking a mixture of pureed liver, emulsifier, fat and thickener

摘要

Producing a liver mousse comprising pureeing raw liver, mixing the liver with emulsifier, fat and a thickener that becomes solid at the cooking temperature and remains solid after cooling and cooking the mixture, is new. An Independent claim is also included for liver mousse produced by the process.