Chicken Livers a la Sicilienne

Ingredients

• each cup of cream
• two tablespoons dissolved Cox's gelatine
• pepper
• salt
• small pieces chicken livers
• small half cup of broth
• three tablespoons gelatine
• one tablespoon sherry
• a little kitchen bouquet
• last three tablespoons whipped cream

Method

1. 1

   Glaze moulds with aspic, decorate with truffles and pepper, line with cream.

2. 2

   Mix cream with gelatine, add chicken livers, sherry, pepper, salt, and whipped cream.

3. 3

   Fill moulds, top with cream, and chill.

4. 4

   Dip in warm water to serve on a green foundation with aurorian sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 307. The excerpt below is the record exactly as published.

each cup of cream two tablespoons dissolved Cox's gelatine, per re r and salt. Cut in small pieces chicken livers that have been cocked injpater. sherry, pepper, and salt, and left in the mice until cold. Take a small half cup of broth that the livers cooked in. add three table¬ spoons gelatine. Stir on ice: add the chicken livers, one table¬ spoon sherry, pepper and salt to taste, a little kitchen bouquet (color brown . and last three tablespoons whipped cream. Fill the moulds; put a little cream on top: leave on ice until ready to serve. Dip in warm water, tarn out on a green foundation with aurorian sauce in the centre. Serve with the salad. Chicken Livers Foies de Poulet s a La Celestine Glaze and decorate moulds [see recipe: Chicken Livers a la Sidlienne]. Take two cups whipped cream, five tablespoons dissolved Cox's gelatine, two tablespoons sherry, pepper and sait. Stir part of the cream, gelatine, sherry, pepper, ana sait: then add the chicken livers that have been cocked in sherry, peeper, and salt

Cook this with the app: pantry check, scaling, and the assistant.