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Chicken Faux Gras

FOR, MOUSSE

1

cup

finely chopped onion, (1 medium)

2

sticks , (1 cup) unsalted butter, softened

1

garlic clove, minced

1/2

cup

heavy cream

1

lb

chicken livers, trimmed

1

teaspoon

fine sea salt

1/2

teaspoon

black pepper

FOR, PARSLEY GELÉE

1

seedless cucumber, (usually plastic-wrapped)

1

teaspoon

unflavored gelatin

1

teaspoon

fresh lemon juice

1

teaspoon

sugar

1

to 2 drops Tabasco sauce

2

tablespoons

finely chopped fresh flat-leaf parsley

SPECIAL, EQUIPMENT: 4

ACCOMPANIMENT:, crackers or baguette slices

1

MAKE MOUSSE: Put oven rack in middle position and preheat oven to 300°F.

2

Cook onion in 2 tablespoons butter in a small heavy saucepan over

3

moderately low heat, covered, stirring occasionally, until translucent,

4

to 7 minutes. Stir in garlic and cream and simmer, covered, until

5

onion is tender, about 6 minutes.

6

Remove from heat and stir in remaining 1 3/4 sticks butter, then return

7

to heat and stir until butter is melted and mixture is combined.

8

Purée livers with onion mixture, sea salt, and pepper in a blender,

9

scraping down sides as necessary, until smooth. Force mixture through a

10

fine-mesh sieve into a large measuring cup. Bring a teakettle full of

11

water to a boil.

12

Evenly space ramekins in a 13- by 9-inch roasting pan. Divide liver

13

mixture among ramekins, then cover each ramekin with foil and place

14

roasting pan in oven. Pour enough boiling water into pan to fill pan

15

halfway. Bake until mousse is just set, about 30 minutes. Remove foil

16

and transfer ramekins to a rack to cool to room temperature, about 1

17

hour, then chill mousse, covered, at least 3 hours.

18

PREPARE GELÉE ONCE MOUSSE IS COLD: Chop half of cucumber and reserve

19

remainder for another use. Purée chopped cucumber in a food processor

20

until liquefied. Pour through a fine-mesh sieve into a liquid measuring

21

cup (You should have 1/2 cup cucumber water. If not, chop and purée more

22

cucumber.)

23

Sprinkle gelatin over 1/4 cup cucumber water in a small saucepan and let

24

stand 1 minute to allow gelatin to soften. Heat gelatin mixture over low

25

heat, swirling pan, until gelatin is liquefied, then remove from heat

26

and stir in lemon juice, sugar, Tabasco (to taste), parsley, and

27

remaining 1/4 cup cucumber water until sugar is dissolved.

28

Cool gelée 5 minutes, then spoon about 2 tablespoons over each mousse.

29

Chill until gelée is set, about 1 hour.

30

Bring mousse to room temperature, about 30 minutes, before serving.

31

COOKS' NOTE: Baked mousse with gelée can be chilled up to 3 days.

Servings: 12

Yield: 12 Servings

Nutrition Facts

Serving size: 1/12 of a recipe (1.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

177.56

Calories From Fat (94%)

167.41

% Daily Value

Total Fat 19.04g

29%

Saturated Fat 12.01g

60%

Cholesterol 54.26mg

18%

Sodium 120.61mg

5%

Potassium 34.1mg

<1%

Total Carbohydrates 2.1g

<1%

Fiber 0.26g

1%

Sugar 1.22g

 

Protein 0.55g

1%