It had been a few weeks since I had done some serious cooking, like some expressive time consuming cooking. So I decided to go head long into a pate en croute, which according to Michael Ruhlman “is the most difficult and most luxurious way” to do a fine textured pate. I did a chicken liver mousse en croute, but since it was my first attempt, I took the added step of the pate dough out and replaced it with store bought pie dough. I made a sizable batch of chicken liver mousse and got a few pie doughs to experiment, and the first one came out damn good! The second time around I will par bake the portion of the crust that lines the ramekin, and I also plan to inlay something special. Pictured above chicken liver mousse en croute with house pickled onions, rhubarb, and fennel.