Winter spring summer fall chicken mousse

Chicken second courses

I've been making this heavenly thing for about 30 years. The Grand Marnier was an incredible indulgence for a poor graduate student, so at first I only prepared it for the most special of special occasions, usually the winter holidays. Over time, I've tweaked this and that, with the most recent tweak being the addition of capers. Their tartness balances nicely with the cognac's sweetness. I also now make it year-round. It's as lovely on a spring evening with Prosecco as on a winter's night with a deep Syrah. Its flavors are best when made at least a day or two before serving. - boulangere