Een gekookte kalfs-lever in wijn fijn gewreven zijnde, laat men door eene zeef loopen; vervolgens kookt men het doorgeloopene, met fijn gehakte citroenschillen, kaneel, korenten, en (zoo men het verkiest) suiker er bij; gaar zijnde klopt men er een paar (of meer) dojers van eijeren in.
from: Aaltje, De Volmaakte & Zuinige Keukenmeid [for sale] [Aaltje, The Perfect & Frugal Kitchen Maid]
Aaltje pureed and strained cooked calf liver and wine, she added lemon zest, cinnamon,currants and sugar [optional], brought it all to simmer and binded it with egg yolks.
- 1 red onion: dimantled & mandoline sliced
- 2 T olive oil
- 150 gram chicken livers: cleaned & veins cutted out
- 1 dl white wine
- 2 dl water
- zest of 1 lemon
- 50 gram almonds: grounded
- 2 garlic cloves: crushed & dismantled
- 1 cinnamon quill
- 0,5 shitake bouillon|stock cube
- +/- 10 gram dark chocolate: grounded [better less than more]
- pepper & salt
Heat 2 tablesoons olive oil. Add sliced onion and cook until soft. Add chicken livers and cook until lightly browned. Add wine, water, lemonzest, grounded almonds, garlic cloves, cinnamon quill and bouillon|stock cube. Bring to slow simmer. Let slow-simmer 1 hour. Remove & discard cinnamon quill. Place in a bowl of a food processor and puree. Pass through a sieve [optional]. Add chocolate & let melt. Taste for seasoning.
Not bad at all! A little bit too thick, I should have used less almonds. Perhaps I should have added something sweet [currants?].
TGRWT #5 host is Amrita Bala at Le Petit Boulanger.