For those among us who cook: did you prepare a dish for the holidays that turned out particularly well? I made a chicken liver-brandy mousse (mousse de foies de volailles au cognac) by mixing techniques from several recipes. After three tries over a few weeks, I finally reached a very satisfying result for Christmas day. Even those at the table who do not like liver took seconds. My only problem now is remembering how I made it. Most disappointing: my baked scallops (coquilles St Jacques). The sauce was too tangy (I used too much white wine).