gertie
Full Member
Paris je t'adore!
Posts: 225
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Post by gertie on Feb 24, 2010 2:40:10 GMT -5
I have been stalking recipe sites for a while and I can't quite come up with a Terrine de Pate such as we enjoyed in a small restaurant in Versailles last time we were there. I'm hopeful Gitte, Kerouac, Sunshine, or one of you other lovely OP board members can help. This was not one of those blended Terrine de Pate. It was served as a slice on the plate for the entree, and it looked as though they had cut up goose liver, carrots, and potatoes into sticks like fries, blanched the potatoes and carrots, caramelized some onions cut in rather thick rings, then packed it in the terrine and cooked it covered in a wonderfully herbed gelatin. It had the most wonderful flavor of garlic and fresh herbs. If anyone can point me to a recipe, I'd be very grateful. ;D I just got my hands on some whole raw goose liver, and otherwise I will just have to put on my mad scientist suit and experiment. I think we need a smilie that looks like he's running for his life for this, haha!
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Post by sunshine817 on Feb 24, 2010 7:14:58 GMT -5
Gertie, if you have fallen into a fresh whole goose liver, don't you DARE make it into a pate! That would be a crime of the highest order -- only the little funky leftover bits or chicken livers get put in a pate -- the whole liver gets made into foie gras. It's to be cooked gently just by itself and eaten on plain white toast. See here for a very good recipe: www.artisanfoiegras.com/recipes/terrine-of-foie-gras/
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Post by Jody on Feb 24, 2010 10:49:37 GMT -5
Sunshine,my thoughts exactly. A lovely whole liver just cries out to be sauteed quickly!
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gertie
Full Member
Paris je t'adore!
Posts: 225
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Post by gertie on Feb 25, 2010 0:10:26 GMT -5
Wasn't sure how long the goose liver was good for, so I went ahead and sauteed slices and served it on some lightly buttered toast I made from some homemade bread. It was yummy but so rich we just could not eat it all. Kind of decided the terrain I had was probably leftover ends like that, so I cut it into sticks like fat fries, parboiled some potatoes and carrots cut in fat fries, too. Sauteed some onion slices (cut them in half so they wouldn't be rings) and garlic in a little bacon grease (yeah this stuff won't stop up your arteries AT ALL! haha!). Sauteed the carrot and potato fries in there, too, then some mushrooms. arranged it in a sort of assorted pattern in the terrain. Didn't think it needed much cooking in an oven by that point, so I just boiled some water, added a few gelatin sheets, then some mixed pepper corns, a little sea salt, some chopped thyme, parsley, rosemary...by that time I was just kinda tossing in whatever looked and smelled good. Poured it over and have it setting up in the fridge. I think it will look a lot like the slices we had if I just barely warm the slices in a hot skillet before serving. Will let you know.
Thought I should add in, the goose was not force fed. Friends raise geese, they do pen them up in a small bit of back lawn in the fall rather than the pen they move around the lawns all spring and summer, and feed them all the corn they will take. I don't suppose it was quite as fatty and rich as proper foie gras, but it was sure tasty. I don't know if there is much force feeding of geese in the US, seems like most of the foie gras I see is imported.
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