Author Topic: Faux Gras  (Read 1280 times)

Offline Beerbitch

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Faux Gras
« on: January 15, 2010, 12:36:24 PM »
Has anyone tried making Michel Richard's "faux gras?"
Chicken livers, a ton of butter and cream, cognac etc.

The recipe calls for just whizzing the chicken livers raw into the flavoured butter and cream mixture and then baking in a water bath and covering with a gelee.

I feel like poaching the chicken livers.

Thoughts?

Offline Jmolinari

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Re: Faux Gras
« Reply #1 on: January 15, 2010, 12:45:46 PM »
I made faux gras from a Gourmet recipe a few years ago. It was very tasty. IT sounds similar without the alcohol.

Offline LizR

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Re: Faux Gras
« Reply #2 on: January 15, 2010, 04:30:14 PM »
BB - I think that combining them raw and then using the water bath may make for a softer, more homogenous fnal product that might be more like the real thing.

How'd it turn out?

I have five pounds of chicken livers in the freezer.

Offline Beerbitch

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Re: Faux Gras
« Reply #3 on: January 15, 2010, 06:06:32 PM »
BB - I think that combining them raw and then using the water bath may make for a softer, more homogenous fnal product that might be more like the real thing.

How'd it turn out?

I have five pounds of chicken livers in the freezer.

i think I'm going to have put a warning label on it:  Please make sure you have taken your lipitor before consuming this dish.

I ended up making the gelee a bit differently than the recipe (more traditionally)

Now moving on to the momofuko pork buns!




 

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