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Saturday, October 23, 2010

AGRILLO, -A (And) WITH EMPEROR'S SAUCE WHICH IS CHICKEN LIVER SOPES

slightly sour. [Nola. 1989:xvii-3:xxix-2:liii-2 etc; and Nola/Pérez. 1994:185]

EMPEROR'S SAUCE WHICH IS CHICKEN LIVER SOPES IN ALMOND MILK
ADAPTED FROM NOLA'S lvi-2 SALSA DE EMPERADOR

Serves 4-6

Photo by: bjandtony.com
Ingredients

4 chicken livers
1 c toasted almonds
1 slice of crustless bread
1 ½ c chicken broth
9 raw egg yolks
½ c sugar
1 tsp ground mustard seed
5-6 ground cloves
1 tsp grated ginger
¼ c sour juice, orange, grape pomegranate 

Garnish:
3 tsp sugar
3 tsp ground cinnamon

Preparation

PREHEAT OVEN TO 400º F / 200º C

Grease a cookie sheet and bake livers until done, about 20 minutes.

Grind one of the livers with the almonds and bread. Temper it with broth. When well ground add egg yolks. Add the other three livers and grind all together. Strain it though a cheesecloth into a saucepan and simmer. Add the remaining ingredients stirring constantly until the sauce is thick and dun colored. It should taste a little sour with a hint of spices, predominantly ginger. Pour into soup bowls and sprinkle garnish on top.

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