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Old 12-04-2010, 02:41 AM   #21
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Originally Posted by Andy M. View Post
Chopped liver. (deli type)

Cook the livers with onions. Add hard cooked eggs and some chopped up pickle. Season with S&P and grind it all up in a FP.
My fav, served on a water biscuit with a glass of chilled Noilly Prat.

Andy mate, if you want to make a trad french sauce for fish that uses white wine use Noilly Prat instead .
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Old 12-04-2010, 02:47 AM   #22
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Most bases have been skillfully covered, I would add only that I like to chop them and add for the last 10 mins or so to a Bolognese Ragu, or wrap in streaky bacon, skewer like a kebab and grill till pink on the BBQ.
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Old 12-04-2010, 07:03 PM   #23
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Originally Posted by taxlady View Post
Demi glace? Oh dear, isn't that a lot of work to make? I have read about it, but I'm intimidated.
Knorr makes a decent product. Just add water.
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Old 12-04-2010, 07:04 PM   #24
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Originally Posted by PrincessFiona60 View Post
I named this "Chicken Livers a la Roch" when I copied and pasted it, unless you have a different name for it!
Nice one! I took this recipe from a place I worked at many years ago. We did it with sweetbreads there. I tried it once with livers and it worked out great.
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Old 12-04-2010, 07:20 PM   #25
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Originally Posted by Rocklobster View Post
Knorr makes a decent product. Just add water.
Knorr

Thanks for the info, but it has MSG and soy, both of which are no nos for me. I looked that up because Knorr tends to have MSG.
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Old 12-04-2010, 07:28 PM   #26
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Knorr

Thanks for the info, but it has MSG and soy, both of which are no nos for me. I looked that up because Knorr tends to have MSG.
Ouch! Sorry about that. It really isn't too hard to make the real deal. Just takes time. Very rewarding...
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Old 12-04-2010, 08:19 PM   #27
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Ouch! Sorry about that. It really isn't too hard to make the real deal. Just takes time. Very rewarding...
Don't apologize, I'm weird. I have read that it will keep in the fridge for 6 months! Do you think that is true? Would certainly make it more worth the time of making it from scratch.

I have read the recipe in Joy of Cooking and Julia Child's The Way to Cook. Would you say it is pretty straight forward? Just take the time and patience and do it?
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Old 12-04-2010, 09:52 PM   #28
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Don't apologize, I'm weird. I have read that it will keep in the fridge for 6 months! Do you think that is true? Would certainly make it more worth the time of making it from scratch.

I have read the recipe in Joy of Cooking and Julia Child's The Way to Cook. Would you say it is pretty straight forward? Just take the time and patience and do it?
We kept large batches in the fridge for a while. It never sat around for that much time, so I wouldn't know how long it really lasts. It is straight forward, for sure. I make it about once a year and do so over a couple of days. I'll make the stock the night before and then finish it on a day off when I am doing other stuff around the house.
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Old 12-12-2010, 08:36 AM   #29
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Chicken Livers under BEEF ?
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Old 12-12-2010, 10:10 AM   #30
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Normaly I would recomend demi-glaze gold. No MSG but it does have soybeans.
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