Text 8176, 102 rader
Skriven 2011-03-09 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Big rivers
==================
-=> Quoting Eleanor Creighton to Jim Weller <=-

 JW> Today's pithy phrase:
 JW> Before we proceed further let us get one thing clear. Are we talking
 JW> about the brown Indians in India, who have multiplied alarmingly
 JW> under the benevolent British rule? Or are we speaking of the red
 JW> Indians in America who, I understand, are almost extinct?
 JW> - Winston Churchill
 
 EC> No comment on the last line. You can see that even 70 odd years ago
 EC> the racism towards North Americas Aboriginal People.
                  
I saw it more as jingoism puffing England and a put down of the USA.
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Pate En Croute
 Categories: French, Duck, Wine, Bacon, American
      Yield: 8
 
      1    Duck, 4 1/2 pounds
      1 pt Brine
      7 oz Pork fat,cubed
      2 tb Orange zest, grated
      1 tb Sage, chopped
      2 tb Tarragon, chopped
      6    Juniper berries, crushed
    1/2 ts Curing salt (T.C.M.)
      1 oz Shallots, minced
      2    Garlic, cloves, minced
      2 fl Oil, as needed
      2 fl Red port
      2 fl Madeira
      1    Orange, juice only
      1 oz Glace de Volaille, or Viande
      4 oz Duck livers, cleaned
      1 oz Bacon fat
      1    Egg
      1 oz Apricots, quartered
      1 oz Dried cherries, soaked in
           -Triple Sec
      2 oz Pistachio nuts, peeled
      3 oz Triple Sec, as needed
      1    Pate Dough, rolled thin,
           -covered, chilled, recipe
      4 oz Ham, thin sliced, for lining
           -dough
    1/2 ts Gelatin, powdered (optional)
    1/2 ts Egg albumen (optional)
      6 oz Aspic Gelee, as needed
 
  Bone duck, clean leg and thigh meat; cube. Trim breasts, submerge
  in Brine, cure for 4 hours. Combine cubed leg meat, pork fat, and
  seasonings; marinate refrigerated for 1 hour.
  
  Saute shallots and garlic in oil, add wines and orange juice,
  reduce by half, add glace, cool and add to marinating meat. Saute
  duck livers in hot bacon fat, drain on paper towels, cool.
  
  Grind marinated meat once through a coarse die and again through a
  medium die; puree in food processor; add egg, process until
  smooth. Fold in cooked livers, drained apricots, cherries, peeled
  pistachio nuts, and 2 ounces (60 grams) of reserved Triple Sec.
  
  Oil the pate pan, line it with dough; line dough with thin sliced
  ham. Place half of the forcemeat in the mold. Drain duck breasts,
  rinse, pat dry, sprinkle with gelatin powder and egg albumen, and
  set on top of forcemeat. Fill mold with remaining forcemeat.
  
  Fold over dough, paint with egg wash, add top and bake to an
  internal temperature of 150 F (65 C).
  
  Fill with aspic when pate has cooled between 90 to 100 F (30
  to 35 C).
  
  Note: Serve 2 2-ounce (60-gram) slices per portion for an
  appetizer. Chicken livers may be used if duck liver is not
  available. Curing salt is added in a ratio of 4 ounces per 100
  pounds (115 grams per 45.5 kilograms). Use Game Bird Stock and
  ground duck meat in the clarification process of the Aspic Gelee,
  if possible.

  Recipe by: The New Professional Chef (6th Edition) The Culinary
  Institute of America

  From: Bill Swisher                    Date: 12-30-03
 
MMMMM





Cheers

YK Jim


... In a small town there's no such thing as a rich policeman.

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