I made the chicken liver mousse out of the LA times California Cookbook pretty much exactly, but it turned out to be a liquidy goopy mess, it barely set and there's unsightly pink liquid. Tastes ok but does not look like the photo at all.
What went wrong? The recipe called for 1 3/4 cups milk; does that mean 1 unit of 3/4 cups or 1 and 3/4 cups? I understood it to be the latter and I suspect that might be what went wrong.