Ingredients:
1 lb.chicken livers
2 1/2 cups milk
5 eggs
4 egg yolks
1/2 cup heavy cream
1/2 tsp. minced garlic
Pinch ground nutmeg
Pinch cayenne pepper
1 T salt
1/2 tsp. ground white pepper
1 bunch parsley, chopped
Directions:
Soak the chicken livers in 2 cups of the milk for 3 hours in the refrigerator. Preheat oven to 290 degrees F. Drain, rinse, and pat dry the livers; discard the milk. Puree the livers, remaining 1/2 cup milk, eggs, egg yolks, cream , garlic, nutmeg, cayenne pepper, salt, and white pepper together in a blender or food processor until smooth. Pass the mixture through a fine-mesh sieve, then stir in parsley. Pour into a shallow 1 1/2-quart casserole dish. Place the dish inside of a deeper, wider dish and pour hot water into the wider one, reaching 3/4 of the way up to the casserole. bake for 30-45 minutes (depending on your oven) or until lightly golden on top and set. Serve warm or at room temperature.
No comments:
Post a Comment