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(Last window on 25 December 2013)
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Window nº 17
| The Romans used to celebrate Saturnalia on December 17, the day when everything went topsy-turvy, masters served their servants, people played games and tricks on each other, especially at festive dinner. Fake chicken, fake pigs, fake salt fish and other things were often popular. In present-day France one can even get fake foie gras: although probably mostly for reasons of economy... Still it's a good joke, and tastes great too. French Fake Foie Gras Mousse 400-500 g chicken livers, about 200 ml port wine, 500 ml chicken stock, 250 g butter, 2 tsp brandy, salt and black pepper Marinate cleaned chicken livers in port overnight. Poach them in chicken stock with 100 ml port wine in the morning for 12 minutes. Strain and mix in the food processor with butter and brandy. Add salt and pepper to taste, and let the mousse stand in the fridge for at least 12 hours. Serve in the same way as real foie gras mousse. |
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 Advientos PDF DIN-A4 ref. 11079-7235 "Cooking Countdown" |
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