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Mousse Of Poultry Liver with Young Ginger Recipe

Mousse Of Poultry Liver with Young Ginger recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mousse Of Poultry Liver with Young Ginger recipe  PDF


MOUSSE 1/2 md Onion, chopped
1 lb Chicken livers
2 ea Shallots
1 ea Thyme, sprig
2 ea Garlic, cloves
Parsley Basil 3 lg Eggs
7 oz Fat, duck OR
7 oz Fat, lard
1 c Crumbs, bread
1 c Cream, heavy
TOMATO SAUCE 2 tb Oil, olive
1/2 md Onion, chopped
3 ea Garlic, cloves, mashed
Bouquet Garni 1 c Water
Flour 10 md Tomatoes
ASSEMBLY Chives Carrot, grated Chervil Watercress Bay leaf Amount may vary according to the consistency. Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Amount may vary according to the amount of juice in the tomatoes.. Mousse: Grind the onion and livers in a food grinder. Add shallots, thyme, garlic, parsley, and basil and process. Place the processed mi ture into a bowl, add eggs, lard, bread crumbs (epice parisienne or cayenne pepper is optional), salt and pepper. Mi well. Put the mi ture into a processor and blend it until smooth. Add about 1 cup of cream while blending. Pour back into a bowl and adjust the seasoning: (Note: mi ture should be more liquid than thick add more cream if needed.) Strain through chinois. Pour mi ture into chilled, well buttered ramekins. Put a layer of water in a saute pan and place the ramekins on the pan. Cover the ramekins with buttered parchment paper, (butter side down) then bring to a boil. Place the boiling ramekins in a 450 F oven for 8 minutes. Remove parchment and let set for 2 minutes. Tomato Sauce: Heat the olive oil in a saute pan. Add onion and garlic and cook until transparent. Add bouquet garni. Sprinkle onion mi ture with flour to thicken sauce. Add tomatoes immediately and mi well. Reduce the heat. Add 1 cup of water and cook 20 30 minutes. Salt and pepper to taste. Remove bouquet garni and put mi ture into a food processor and blend thoroughly (do not blend too much or color will change). Strain through chinois. You may add 1 tablespoon of butter for e tra flavor if desired. Assembly: Unmold the mousse onto a serving plate. Spoon tomato sauce over the mousse. Top with chopped chives, carrots, chervil, and watercress. Garnish with bay leaf. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

Mousse Of Poultry Liver with Young Ginger recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
197 people have voted
Last Reviewed on 2018-11-21



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2 lb Chicken, boned 1/2 c Bread crumbs 1 t Salt 1/8 t Pepper 2 ea Eggs, beaten 1/2 c Parmesan cheese 1 t Oregano 1 c White wine 3/4 c Salad oil Pound chicken till thin. Pat dry and cut into pieces. Combine bread crumbs, parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip chicken into egg, then into the crumb mi ture, coating both sides. Heat oil in skillet. Saute' chicken until brown about 3 minutes each side. Remove to a warm platter. Drain fat, Stir in wine scraping up brown residue until boil. Pour over chicken. ...

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