I have a question about step 2 on the recipe "Winter Spring Summer Fall Chicken Mousse" from boulangere. It says:
"Add the chicken livers and cook until just until they are still a bit rosy on the inside, about 5 minutes. Add Grand Marnier and set aflame to burn off the alcohol quickly so that the chicken livers do not overcook. Remove pan from heat when flame subsides, and allow mixture to cool to room temperature."
Just how pink should they be? And do they cook further while cooling? Or should I get them out of the pan right away?
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