Souffle of Chicken Livers a la Ericsson

Ingredients

• seven or eight large chicken livers
• some butter
• sherry
• pepper
• salt
• a squeeze of onion
• two tablespoons water
• three-quarters of a cup of liver
• one and a half cups chicken mousse
• more sherry
• pepper
• salt
• double charlotte moulds
• branches of truffles
• daisies
• any design wanted

Method

1. 1

   Make a rich chicken mousse.

2. 2

   Cook chicken livers in butter, sherry, pepper, salt, and onion for 8-10 minutes.

3. 3

   Press through a strainer.

4. 4

   Add water to the pan, shake over fire, and combine with liver.

5. 5

   Mix liver with chicken mousse on ice, flavor to taste.

6. 6

   Butter charlotte moulds, decorate half with truffles, line with mousse, fill with liver mousse, cover, and cook in hot water for 6-8 minutes.

7. 7

   Turn out on a rice foundation, garnish with parsley.

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.

Souffle of Chicken Livers a la Ericsson Hare mend Foies de Fouler sou~.es. a la Ericsson Hammond Make a rich chicken mousse. I ake seven or eight large chicken livers, put in a frying pan with s:me butter, sherry, pepper, salt, and a squeeze of onion; cock on stove — rightly covered — from eight to ten minutes, until wed cone. Press through a me strainer. Put two tablespoons water into the pan the liver has cooked in. shake over the fire, then add the sauce from the pan to the liver. To three-quarters of a cup of livertake one and a half cups chicken mousse. Mix weE in a saucepan on ice; favor with more sherry, pepper and salt to taste. Take double charlotte moulds, butter well, decorate half of them with branches of trumes. daisies or apy design wanted; line all the moulds with chicken mousse then nil with the liver mousse; put moulds together; cook in hot water in oven — well covered — from six to eight minutes. When done, turn out on a hot decorated foundation of rice: put a paper frill in each; garnish with parsley. Serve, with a trame sauce in the centre, as an entree for luncheon or dimer. COLD DISHES OF CHICKEN LIVERS Chicken Livers (Foies de Pothers a La Sicuienne Glaze deep-f uted individual moulds with aspic: decorate with truffles and Spanish pepper: line with cream. To 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, and cut in small pieces: then add the rest of the whipped cream. Fill the moulds; leave on ice until cola and reacy to serve. THE SWEDISH, FRENCH Turn out and serve on a green foundation; decorate around with roses of radishes. Serve with "macedoine salad and mayonnaise dressing in the centre with the salad. Chicken Livers ( Foies de Poulets ) a la Charlotte Take charlotte moulds; glaze with chicken aspic and decorate with truffles; coat wither earn. To one cup of cream two table¬ spoons dissolved Cox’s gelatine, pepper and salt. Put a cooked chicken liver in each mould; cover with some of the cream; leave on ice until ready to serve. Dip in warm water and turn out on a foundation of aspic of asparagus with aurorian sauce in the centre. Garnish with lettuce leaves. Serve as a cold dish. Mousse of Chicken Livers a l’Aurore Mousse de Foie de Poulet a VAurore Take ten chicken livers free from gall; wash well; put in a pan with sherry, pepper, salt, and some onion juice; cook until well done. When done, put on a board and chop fine; take one and a half cups chicken mousse; add the chicken livers to the mousse; flavor with sherry; color with kitchen bouquet and red coloring to make them the shade of liver. Butter little ring moulds; deco¬ rate with strips of truffle and cooked white of egg; fill the rings with the mousse of liver; put in hot water and cook in oven from six to eight minutes — well covered. Leave in the moulds until cold, then dip in warm water and turn out. Wash and wipe the moulds well; put on ice; glaze with aspic; return the mousse to its place; drip aspic all around. When ready to serve, dip in lukewarm water, turn out on a foundation of aspic of peas and serve with aurorian sauce in the centre. Garnish w7ith leaves of lettuce. Souffle of Chicken Livers in Aspic a la Ericsson Hammond Foie de Poulet souffle, en Aspic, a la Ericsson Hammond Make a rich chicken mousse. Put seven or eight chicken livers in a frying pan with butter, sherry, pepper, salt, and a squeeze of onion; cook on stove — tightly covered — from eight to ten minutes, until done. Press through a fine strainer. Put table¬ spoons of water into the pan the liver has cooked in; shake over the fire; add the sauce from the pan to the liver. To three-quarters of a cup of liver take one and a half cups chicken mousse; mix well in a saucepan on ice; flavor with sherry, pepper, salt. Take double charlotte moulds, butter well, decorate half of them with branches of truffles, daisies, or any design wanted

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