Stuffed Chicken Livers a la Dauphine

Ingredients

• Select nice chicken livers
• cook in butter
• sherry
• pepper
• salt
• a little grated onion
• cover with chicken mousse
• a diamond of truffle on top
• foundation of white hominy
• with a game sauce

Method

1. 1

   Select and wash chicken livers.

2. 2

   Cook in butter, sherry, pepper, salt, and grated onion.

3. 3

   Once cooked, cool, cut into small pieces, form into rounds, cover with chicken mousse, and decorate with colored mousse and truffle.

4. 4

   Serve on white hominy with game sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 305. The excerpt below is the record exactly as published.

pepper and salt and heated in oven for six minutes. Arrange on a platter. If a fresh artichoke is at hand, cook it thirty minutes in water and salt and stand it up on a platter as a centrepiece. Serve with truffle, supreme, or mushroom sauce. Stuffed Chicken Livers ( Foies de Poulets farcis ) a la Dauphine Select nice chicken livers; wash well (see that they are free from gall); cook in butter, sherry, pepper, salt, and a little grated onion. When cooked, leave to get cold. Cut in small pieces; form in round shape; cover with chicken mousse; decorate with chicken mousse colored with parsley and a diamond of truffle on top. Serve on a foundation of white hominy with a game sauce

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