[Vegan Chicken Livers in Aspic]
...this is what Julia says about this recipe..."
Chicken livers sauteed in butter, simmered in wine, then molded in aspic make a delicious hors d’oeuvre, and are most simple to do"
...well...the simple part is after you make the vegan liver...haha...
...I used the same method and recipe as I used for the
VEGAN FOIE DE VEAU...except I used regular walnuts instead of black walnuts...
...an as you often do...you start with some shallots/green onions...
...and sauté those...
...and then add your vegan livers...and some white wine...allspice (I used the tiniest bit - definitely not a 'pinch')...salt and pepper...
...cover and simmer for 8 minutes...I thought the time was rather exact...
...then you remove the vegan livers and cook down and reduce the liquid...
...then put the vegan livers back into the pan and roll them around to coat...and chill them...
...and I'll try again to 'like' truffles...haha...
...put a layer of jellied stock (agar agar and Washington's brown stock)...and a truffle...
...top with a vegan liver...
...pour over the remaining vegan jelly...
...then unmold onto a bed of lettuce...
...mine actually stuck a little bit...
...but other than that they were quite good...I got a better texture on the aspic this time...not hard at all...
Substitutions
...vegan liver - see link above...
...vegan butter...
...vegan broth...
Recipe here:
Mastering the Art of French Cooking p. 548
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