69
Summer 2013
Escarpment Magazine
fr om Tremont Cafe
Chef... James Donaghy
1.5 lbs chicken livers
1C milk
8 large egg yolks (room temperature)
3
⁄
4
pound unsalted butter (room temperature)
1 tbsp Salt
¼
tsp ground alspice
pinch white pepper and nutmeg
1 tbsp brandy
1 tbsp medira
2C 35% cream
1
Soak the livers in milk overnight.
2
Drain livers and discard milk.
3
Combine livers, salt, spices and brandy in a food processor. Blend until
combined.
4
Slowly incorporate egg yolks one at a time until smooth.
5
Add in butter slowly until emulsified. (If mixture splits do not worry), add in
the 35% cream .
6
Once all is emulsified, pour through a fine mesh strainer.
7
Line a standard sized loaf pan with saran wrap and pour mixture into pan.
8
Bake in a water bath at 275 degrees for 1 hour and 10 minutes or until
the top is golden brown and mixture is firm when jiggled.
9
Cool over night in the pan.
|E|
Tremont Chicken Liver Mousse
CHEF’S
KITCHEN
from...
the
PHO T OS | C L AY DOL AN
