SC - Livyre Puddings (chicken liver pate)
Morgan Cain
morgancain at earthlink.net
Thu Apr 12 13:46:08 PDT 2001
> Livyre Puddings (chicken liver pate) - chicken liver, crumbs,
> fat, currants,
> nutmeg [Good Hous-wives Treasurie, 1588] (NOTE: may inadvertently
> contain crumbs of almonds)
>>>> Would you have this recipe handy? I know someone that
>>>> is looking for this exact thing just now.
I used the one in "To The Queen's Taste," but substituting chicken for pork where appropriate:
"How to make Livering Puddinges. Take the Liver of a Hogge, and give it three or fower warmes over the fier. Then either grate or choppe it verye small, and take a little grated bread adn two egges well beaten, whites and all, and Currans, Nutmegges, Pepper, and Salte, and Hogges suet."
(From "The Good Hous-Wives Treasurie", on p.40 of TTQT)
My version (from the redaction): Boil 7-8 pounds of chicken livers in salted water until cooked. Drain and puree in a food processor. Mix with two matzohs, crushed into crumbs, one half-cup fat (margarine or schmaltz), about 5-6 tsp. of nutmeg, 1-2 tsp. ground black pepper, and a cup of currants. Chill until serving. (NOTE: It is fluffier if you prepare while the livers are hot, but this can make it harder to stir. HOT!! Also, I left out the eggs, being twitchy about raw eggs.)
---= Morgan
==============================================
"A clown is like aspirin, only he works
twice as fast."
---= Groucho Marx
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