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A simple salad appetizer topped with slippery liver that's been sautéed lightly and finished with a little shallot-wine sauce thickened with crème fraîche. Nothing too tricky and everything is delicious…except the liver.If I had used foie gras, the perfect substitute, I could tell you all about how foie gras is made and possibly get into trouble from activists about how geese are force fed for the last few weeks of their lives. Do the geese mind the funnel-feeding? Does the liver of ethically-raised geese who naturally gorge themselves taste better than geese that have been force fed? Unfortunately, I didn't have time to run out to buy this delicacy as I had intended to.
"Every good chicken has a good liver."
— Peter Hoffman
"On a ritz, on a stick, in a box, with some lox...Chicken Liver."
"Real cooks have hard hearts." — Marjorie Leet Ford
Recipe: Salade de Foies de Volailles Tiedes (Salad of Warm Sautéed Chicken Livers)
Serves: 6 (I halved the recipe.)+mise+en+place.jpg)
Ingredients:
1 head escarole
1 head red leaf lettuce
For the Vinaigrette:
¼ cup sherry vinegar
Salt and freshly ground pepper
¾ cup vegetable oil
2 tablespoons fresh chives, chopped
1 tablespoon fresh chervil or parsley, chopped
1 pound chicken livers
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 shallot, finely chopped
½ cup port wine
¾ cup crème fraîche or heavy cream (or sour cream)
1 tablespoons chervil or parsley, chopped
You can find the recipe for Salade de Foies de Volailles Tiedes (Salad of Warm Sautéed Chicken Livers) in the book Le Cordon Bleu at Home or here. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!Serve with Chianti.
Tasting Notes
I did a tasting and confirmed that chicken liver is not for me. The vinaigrette was tangy and the pink color of the sauce on the liver was pretty. But next time I'll use regular chicken breast or foie gras instead.
"My idea of heaven is eating patés de foie gras to the sound of trumpets." — Sydney Smith, English writer (1771-1845)
Links
• Washington City Paper: Anthony Bourdain on Foie Gras
• Bay Area Bites: Foie Gras: Duck, duck, goose
• Salon.com: Relax, it's just foie gras
• TED Talk: Dan Barber's foie gras parable
Next Class
• Longe de Porc aux Pruneaux (Roast Pork Loin with Prunes) and Mousseline de Céleri Rave (Creamed Celery Root Purée) pages 122-123
. . . . . . . . . .
Running total: $1,341.87 + $5.04 = $1,346.91
($1.68 per serving)
Butter used so far: 12 pounds, 3.5 tablespoons
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