Foies De Volaille Au Madere Chicken Livers In Madeira Wine Sauce Recipes

Steps:

• Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
• Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
• Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.

Steps:

• Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
• Add the 2 eggs. Blend this in to further smooth everything.
• Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.
• Add now the allspice and the Port, and blend this in nicely.
• Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour.
• You know it's done when it is firm, like a cooked cake.
• You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
• The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!