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Tuesday, November 29, 2011

ASABORIRLO (OCat) WITH 15TH C CHICKEN LIVER SOUP RECIPE

Cast asaborarlo, Eng to flavor, to give flavor to, to enjoy eating a drinking with peculariar pleasure. [Nola. xiii-3]

CHICKEN LIVER SOUP ADAPTED FROM NOLA’S
RECIPE FOR PEACOCK SAUCE #xiii-3 LIZA EN CAÇUELA
For 5 persons

Chicken Liver Soup ...
Photo from: worldsoups.com
Ingredients

1 lb peacock or chicken livers  
6 c water
1 lb toasted almonds
1 lb crustless toasted bread soaked in orange juice of white vinegar
2 egg yolks

Flavor with:
1 tsp salt
½ tsp pepper
¾” fresh ginger, chopped very finely
1 tsp mashed saffron
3 tbsp fresh coriander or 1 tsp powder
½ c sugar

Garnish:
sugar
cinnamon
1 tbsp chopped mint

Preparation

Cover chicken livers with the water. Bring to a boil. Reduce heat to simmer and cook 10-15 minutes until tender. Grind almonds in a blender.  Add livers and the bread. Continue grinding. Add the water from chicken livers. Add egg yolks. Strain all through a cheese cloth into a saucepan. Flavor it with spices and sugar. Taste for sourness. It should be moderate. Cook until sugar is dissolved and the liquid as absorbed the flavor of the spices. Pour into soup bowls and sprinkle sugar and cinnamon over each and enjoy!

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