| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Duck livers, cleaned |
| 1 |
tb |
Kosher salt |
| 2 |
|
To 3 large shallots, chopped |
| 1 |
oz |
Brandy |
| 1 |
tb |
Fresh pepper |
| 1 |
oz |
Hazelnut liqueur |
| 1 |
tb |
Nutmeg |
| 3 |
c |
Heavy cream |
INSTRUCTIONS
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
processor and puree. With machine on add 3 cups heavy cream. Strain
through a fine sieve. Bake in water bath at 325 to 350 until the center is
firm to the touch.
Serve as an appetizer or fist course with toasted French Bread slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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