Text 32034, 81 rader
Skriven 2015-10-16 01:48:46 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: where? 341
======================
>  ML> Today he leaned hard on me to join his conference. I
>  ML> demurred, but Swisher is going to check it out today.
> Sigh.  I'd've demurred, too, no doubt...  :)

Various people have tried to get me to join them, but I
have hardly enough time for here, not to mention some
message board that has 160 a day or something like that.

>  ML> He says lurking suits him for now, but the future may hold
>  ML> better things.
> In that case...  Hi, Bill... hope you do rejoin us soon... ;)

After we say goodbye on Monday, he may have to come back,
as he won't be able to shout "hey, tell Dale that ...".

>  ML> 100 g mi-cuit duck foie gras
> Speaking of which... I inherited a partial tube of pate de foie gras
> (with 2% truffles, it touts) from my son when he emptied his fridge when
> we closed camp for the winter...  Other than eating it straight out of
> the tube (which I may well do), do you have simple uses for it for me...?

Eating it straight is my preferred way to do it, either
on my finger or a piece of relatively neutral bread.
Many use crackers, which I think too toasty, and put a
glop of chutney or somesuch on it to cut the fat, but
I frown on cutting the fat.

You can use it to stuff other things, chicken breast
for example, just so the internal temperature is enough
to cook the overlying meat as you like it but it doesn't
melt the foie gras too much.

Oeufs brouilles aux foies blonds
cat: breakfast, brunch
serves: 4

150 g chicken livers
25 g butter
2 shallots, minced
1 dl Madeira
1 dl cream 
25 g butter [this ingredient not in original]
S & P
30 g butter
12 eggs
1 dl cream 
parsley

(Scrambled eggs with livers, Jacques Lameloise)

Cut the livers into equal-sized little pieces, making sure you
get rid of any greenish parts. Season with salt and pepper.
Saute rapidly in hot butter, but keep them pink inside. Remove
the livers to a warm plate. To the same butter, add the shallots
and cook over low heat without browning them. Deglaze with the
Madeira and reduce 1 min. Add the cream and bring to the boil.
Swirl in 25 g butter and correct seasoning with salt and pepper.
Return the livers to this sauce and keep warm but not boiling.

Break the eggs into a bowl and beat them. Pour them into a
heavy-bottomed casserole in which the remaining 30 g butter
has been melted. Whip the eggs continuously with a whisk while
cooking them over a low flame. When the the eggs have just set,
stop the cooking by adding the rest of the cream. Correct seasoning.

Turn out the eggs onto a platter and top with livers and their
sauce. Top with chopped parsley.

[M's note: insofar as we are in that neighborhood - only a
hundred miles or so from Lyon - we might as well top the dish
with some sauteed cepes or a sliced truffle.]

Jacques Lameloise
36, place des Armes
71150 Chagny (Saone-et-Loire)

original: www.g7lyon.tm.fr/Lyon/gastro/
translated by Michael Loo: warning! this recipe was a little
strange to begin with, but I think I fixed it.
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