Procedure for Preparing Poultry Livers for Forcemeats

1. Rinse the livers in cold water, drain, then soak for 24 hours in enough milk to cover.

2. Drain and rinse thoroughly in cold water. Drain again.

3. Remove all fat and connective tissue. At this point, the livers are ready to be used whole as garnish for pâtés and terrines. If they are to be added to forcemeats, continue with steps 4 and 5.

4. Blend in a blender until liquid.

5. Strain through a fine china cap or strainer to remove all traces of connective tissue.

The following recipe can be used with many garnishes to make a great variety of pâtés. terrines, and galantines. It can also be changed according to any of the variations listed by using different meats. Once the basic technique is understood, any kind of pâté can be produced.

The recipe should be viewed as a basic procedure that can be varied in ways other than those indicated following the recipe, just as sausage meat can be varied.The varieties and quantities of spices can be changed. In addition, the fineness of the grind can be varied to make pâtés of varying textures.

The proportion of fat can be increased or reduced, but remember that making the forcemeat too lean will reduce its eating quality. Although at first glance the recipe looks as if it calls for 50 percent fat, this is not the case, as the liver should be included as part of the meat.The proportion of fat is 44 percent.Taking the first column of ingredient quantities as an example,using 1 lb lean pork, 12 oz fat, and 4 oz liver lowers the proportion of fat to 38 percent (not counting, of course, the smaller amount of fat within the meats). Using 12 oz lean pork, 1 lb fat, and 4 oz liver raises the fat proportion to 50 percent.

Basic Pork Forcemeat

Metric

Ingredients

Procedure

14 oz 14 oz

400 g 400 g

Lean pork Pork fat

Before beginning, make sure all equipment and all ingredients are well chilled. Forcemeats must be kept cold at all times to prevent the fat from softening or melting. Cut the meat and fat into small dice.

14 tsp

1 mL

Marinade: Shallots, minced Butter White wine Bay leaves Brandy Salt

Pâté spice or quatre épices (see note) White pepper

Sweat the minced shallots in the butter until soft. Add half of the white wine and reduce by half. Cool completely. Combine the meat and fat with the shallots, the rest of the wine, the bay leaves, brandy, salt, spice mixture, and pepper. Toss to mix well. Cover and refrigerate overnight. Remove the bay leaves. Grind the meat and fat twice through the fine blade of a meat grinder.

4 oz 100 g Chicken livers, soaked, cleaned, and pureed (see p. 855)

2 2 Eggs (see step 7)

Per 1 ounce:

Calories, 150; Protein, 3 g; Fat, 14 g (89% cal.); Cholesterol, 54 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 200 mg.

6. Combine the ground meats and liver purée.

7. Beat the eggs lightly and mix in thoroughly. (Note: The eggs are optional and are omitted in many pâtés.)

8. Make a quenelle (a small ball of forcemeat) and poach in simmering water. Cool. Taste and correct the seasonings in the forcemeat.

9. Keep the forcemeat chilled until ready for use.

Note: Pâté spice may be purchased in various blends, or you may make your own blend to taste. Pâté spice usually contains black and white pepper, cloves, nutmeg, ginger, cayenne, bay leaf, thyme, and marjoram. Grind very fine and sift through a sieve. For quatre épices, see page 839.

V A R I A T I

O N S

Omit the pork, fat, livers, and eggs in the basic recipe. Substitute the following ingredients and quantities. Vary seasonings to taste.

Veal Forcemeat

Chicken Forcemeat II

9oz 250 g

Lean pork

1 lb 2 oz

500 g

Chicken meat

9oz 250 g

Lean veal

14 oz

400 g

Fresh pork fat

14 oz 400 g

Fresh pork fat

3

3

Eggs

33

Eggs

Duck, Pheasant, or Game Forcemeat

Chicken Forcemeat I

7 oz

200 g

Lean pork, or a mixture of pork

9 oz 250 g

Lean pork

and veal

9 oz 250 g

Chicken meat

7 oz

200 g

Duck, pheasant, or game meat

14 oz 400 g

Fresh pork fat

14 oz

400 g

Fresh pork fat

33

Eggs

4 oz

100 g

Livers, soaked, cleaned, and pureed

1

1

Egg

Continue reading here: Terrines And

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