by Emily
Pot of chicken liver mousse from the delightful “head-to-tail” restaurant Salty Sow in East Austin.
Topped with apple geleé and served with crostini and pickled onions, this is one heavy-duty appetizer (despite the fact that it melts like butter on your tongue). I think part of the reason I loved it is that it strongly reminded me of our legendary ES Philly food fantasy, duck in a pot.