Hi guys, today I made a very impressive dish. Plus an awful one. Julia, stop fucking messing with chicken livers. Really, leave the poor bastards alone! Stick to what you’re good at. Anyway, I made some chicken liver custards (do not engage ) and some pigeons on canapés.
I started by blending some chicken livers with an egg and an egg yolk. Yes, blending chicken liver to make a blood smoothie. Gross. Then I added some very thick bechalem, some cream and some cognac, blended for a little more, placed in some moulds and into the oven in a water bath. I ate one small bite and drank a gallon of water to mask the taste. It tasted like catfood mixed with chicken liver pate, but the texture was all off. It was kind of melt in your mouth but not in a good way. Next I made the pigeon.I chopped some chicken liver (oh god here we go again) with some bacon super fine, then I spread them on some toast fried in butter. When I was ready to serve up I put them under the grill for a while. Then I buttered some pigeons, added some bacon strips and put them in the oven at 200 for just under half an hour. Meanwhile, I fried some mushrooms. At the end I removed the pigeons, placed them on the toasts, placed the mushrooms around them and made my sauce. I added some cognac and stock to the cooking juices, reduced and added some enrichment butter. It was great. I really like pigeons, they hame a lovely gamey taste, my Mum isn’t that keen. As for the toasts; why? That’s the question I have for a lot of her recipes. They weren’t bad, but they didn’t really fit with the dish. And as usual, THERE”S NOT ENOUGH SAUCE!
SO that was nice. Or not. Depending on how you look at it. Well, I won’t keep you any longer. See you next time (I hope)!