Liver mousse and artichokes
Instructions
Peel the artichokes, stretched a bit and leaves as they are quick time in salted water with the juice of half a lemon.
Drain them and boil in salted water for 10-15 minutes, drain them and let them drain upside down on a towel.
Place the artichokes in a pan on top, spread on the surface some butter flakes, sprinkle with wine, add salt and pepper, cover with aluminum foil and bake for 30 minutes in a preheated oven at 180 degrees.
Meanwhile clean the livers, rinse and dry.
In a pan melt a knob of butter, add finely chopped shallots, let it Brown, then add the mushrooms and let them flavor lively flame for a few minutes.
Remove them from the container and put them aside.
Pour the brandy into pan of chicken livers to dilute the cooking, then let them evaporate.
Then sprayed with a glass of Madeira, thicken the sauce, add salt and pepper.
Puree the livers and puree through a sieve placed over a bowl.
Then place this on a container filled with ice and mix, stirring continuously to puree the livers with the remaining butter and the broth.
When the mixture has become soft, add the cream and stir carefully.
Fill the artichokes with the mousse with a spoon or a cloth pocket.
Place artichokes on the serving dish, garnish with Chervil.
Ingredients and dosing for 4 persons
- 8 artichokes
- 200 g of chicken livers
- 120 g of butter
- 1 shallot
- 1/2 lemon
- 15 cl of dry white wine
- 10 cl of cream
- 1 dram of madeira wine
- 1/2 shot of brandy
- Some clumps of chervil
- Salt
- Pepper