Ingredients
3/4 lb chicken livers
1 salt and pepper to taste
1/4 bay leaf
1 sprig fresh thyme
1/8 tsp ground allspice
1/2 tsp ground cumin
1/8 tsp ground cinnamon
1 pinch cayenne pepper
1/4 lb melted chic fat or 1/4 lb.bu
1/2 cup thinly sliced shallots
1/4 lb mushrooms,thin slcd,2 cups
1 tbsp cognac
Directions
Pick over the livers to remove and discard tough connecting
tissue or blemished portions.Put liver in a bowl and add
salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne.
Heat chicken fat (butter) in heavy skillet over medium heat;add
shallots and mushrooms.Cook stirring,until mushrooms give up their
liquid.Cook until most of this liquid evaporeates.Add livers and
seasonings.Cook,stirring occasionally about 10 minutes.
Pour and scrape mixture into food processor or blender.Add cognac
and blend to a fine puree.Spoon and scrape mixture into a small
serving dish.Smooth the top.Serve slightly cooler than room
temperature.Makes 4 to 6 servings.
Servings: 4 servings
Chicken Liver Mousse Recipe brought to you by Recipe Ideas
Categories: Chicken; Dessert; Meat; Poultry
The History of Recipes
Academics have traced the existence of recipes way back into the distant past, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something we still use today. He also recounts how the Romans made use of a good variety of spices, including a few that will be familiar to modern chefs for example basil, rue and dill. As our culinary historical trip moves to more modern times we find two interesting recipe books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the wealthy. In the 15th century, people returning from the crusades brought us many new foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted an outbreak in cookery books, most of which are kept safe in academic collections. By the arrival of the twentieth century, cookbooks were increasing in popularity mostly as a result of increased literacy, people having increased free time and having more money to spend. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chicken Liver Mousse recipe.
