Text 25346, 61 rader
Skriven 2012-05-26 16:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: liver 707
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 ML> Deep fried, usually floured but I believe in former days
 ML> served in a cornmeal batter at Kentucky Fried Chicken -
 ML> a big tub for a buck. I'm wondering if a quick saute and/or
 ML> weighting with a brick might make the livers firm enough for
 ML> a fast trip through the fryer without too much spattering.
 DS> Wait, are we talking about deep fried chicken liver, or deep fried
 DS> mammal liver?

Chicken. Just because it cost a buck doesn't mean that it
came from a buck. Chicken liver is so moisturous that I
have a hard time frying it. I usually stir-fry it, which
poses no problem (if one is adept) except that the exterior
doesn't get that browned crunchiness that I like.

 DS> The only problem is that it's harder to get the liver done to
 DS> the right degree. Fried that way, it's too easy to overcook it
 DS> and I really hate dry overcooked liver.

My preference for liver is pink inside, just solid, but I will
ingest without demur liver that is the texture of clods of clay
or even dry dirt, which last I encountered at a restaurant a
couple days ago.

Bresse chicken-liver terrine
cat: starter
Serves: 4

8 Bresse chicken livers, preferably white ones
150 g beef marrow
50 g plain flour
6 eggs
4 egg yolks
2 Tb double cream
750 ml milk
salt, pepper, and ground nutmeg
1/2 ts  chopped parsley
1/2 garlic clove, peeled and crushed
a few slices of truffle to garnish
h - for the sauce
cream
port
fresh tomato puree
butter

Heat the oven to 180C/350F. Rub the chicken livers
through a sieve together with the beef marrow. Add
the flour. Mix thoroughly and then add the eggs,
yolks, cream, and milk. Season with salt, pepper, and
nutmeg. Add the parsley and garlic.

Cook in a bain-marie in the oven for 45 min or until
set. Turn out the mould just before serving. Prepare
the sauce by reducing the cream, port and tomato
puree, enriched with a little butter. Pour the sauce
over the terrine and garnish with the truffle.

Serve warm or cold.

Larousse Gastronomique
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