Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 02:58:15 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Tina for today's food funny. She says "I wanted to
share a dumb joke with you that you might include in your food funny:
A young tiger cub was chasing a hunter around a tree. After about 10
times around the tree, the mother tiger says, "Junior, how many times
have I told you not to play with your food"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I am rather excited about this week's theme for two reasons. First,
there is nothing like classical French cooking. And second, we have
never done this theme before. Although I have tried to keep the
dishes on the light side, this is no meal to kick off your diet with.
Everyone has heard of pate de foie gras, in which the livers of
fattened geese become heaven to the taste buds. The trouble is that
foie gras is difficult to get outside of France, so this version uses
chicken livers.
Pate de Foie de Volaille
1 lb (500 g) chicken livers, trimmed of fat and
discolored parts, rinsed and drained
1 onion, peeled and quartered
3/4 cup (180 ml) melted butter
1/4 cup (60 ml) grated onion
2 Tbs (30 ml) Cognac or other good quality brandy
1+1/2 tsp (7 ml) salt
1+1/2 tsp (7 ml) dry mustard
1/2 tsp (2 ml) freshly grated pepper
1/4 tsp (1 ml) mace
Place the livers and onion quarters in a saucepan and cover with
water. Bring to a boil, reduce the heat to a simmer, and cook covered
for 20 minutes. Drain well and discard the onion. Grind the liver
three times in a meat grinder, or process in en electric food
processor until very smooth. Do not use an electric blender. Add the
remaining ingredients and mix thoroughly. Pack firmly into a 2 cup
(500 ml) bowl or mold (do not grease), and refrigerate for at least 3
hours or overnight. Serve in the mold, or remove from the mold by
rapping sharply on a cutting board and inverting onto a serving plate.
Makes about 2 cups, to serve 12 to 18 as hors d'oeuvre.
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