Advertisement
Ingredients
1 pound chicken livers
⅓ dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons Cognac
⅛ teaspoon freshly grated nutmeg
6 tablespoons butter, cut into 10 pieces
1 cup heavy cream
Butter for greasing the ramekins
Creamed tomato sauce (see recipe)
Nutritional analysis per serving (8 servings)
2 grams carbs; 256 milligrams cholesterol; 293 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 312 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pick over the chicken livers. Discard any black spots and connecting membranes. Put the livers in a bowl and add the wine. Set aside and let stand one hour. Drain.
- Step 2
Put the livers into the container of a food processor or electric blender and add the salt, pepper, Cognac and nutmeg. Start blending while adding the pieces of butter, a few at a time.
- Step 3
Gradually add the cream. There should be about four cups. Butter eight ramekins or individual baking dishes, each with a volume of about 10 or 11 tablespoons. Pour an equal portion of the mixture into each ramekin.
- Step 4
Cover each closely with clear plastic wrap and arrange the ramekins on one or two steamer racks.
- Step 5
Bring water to the boil in the bottom of a steamer. Place the steamer rack or racks over the water and cover closely. Steam 10 minutes. Immediately turn off the heat.
- Step 6
Let the ramekins stand 15 minutes. To unmold, run a knife around the custard. Invert the ramekins, one at a time, over individual serving plates. Serve with creamed tomato sauce.
Private Notes