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
Historians have tracked the existence of recipes way back into distant history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As our culinary historical trip moves to more modern times there were a couple of interesting books dating from the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the nobility of those days. Over the next few centuries, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and because of this cooks and their recipe collections increased in prestige. However, it was during the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications were in great demand, due to higher levels of literacy, people having more free time and a general increase in wealth. The introduction of television brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken Liver Mousse recipe.
