Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
For the artichokes, cut the leaves and just keep the bottom. Remove the beard from inside with a spoon and place in water and lemon juice. Cut the bottom into thin slices. In a skillet heat olive oil. Add garlic and salt and pepper and saute for 5 minutes. Set aside and keep warm. To prepare potatoes, in an oiled pan, place the sliced potatoes in a circle to form a galette in a non stick pan. Brown on both sides until nice and golden. Keep warm. To Prepare the sausage, blanch the duck testicles in salted boiling water for 2 minutes. Remove them and place on a towel to dry. Cut into slices, 1/8-inch thick. Meanwhile, cook the cocks comb in salted water until tender, about 2 hours them and dry thoroughly. Cut the cocks comb into thin strips and place in a bowl. Add chicken kidneys, chicken livers, rosemary, sage and mix together. Place mixture inside the duck neck skin to form a sausage. With kitchen twine, sew the ends together so that the meat doesnt escape during cooking. In a skillet heat butter and onions. Cook until the onions are translucent. Add the sausage and cook very gently for 10 minutes. During the cooking, add the chicken consume and hot pepper. Remove sausage and set aside. In a bowl mix together egg yolk and lemon juice and add to the skillet. Mix in very quickly and make sure it doesnt boil again or the sauce will curdle. To Serve: Divide the artichokes and place on the bottom of 6 serving dishes. Cover with the potato and place a slice of sausage on top of it. Sprinkle with sauce. Yield: 6 servings Original Title: CIBREO CON CARCIOFI E PATATE (Sausage of Chicken Liver and Other Parts with a Lemon-Cream Sauce with Potatoes and Artichokes) Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9087 ROBERTO DONNA - TUSCAN MENU Converted by MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster v2.0l.
