MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salade de Foies [Livers Salad]
 Categories: Offal, Poultry, Pork, Salads, Booze
      Yield: 4 Servings
 
    1/4 lb Smoked bacon
      1 lg Onion
           Black pepper
      1 lb Chicken livers
    1/4 fl Cognac
           Salt; (opt)
           Water-cress
 
  Cut bacon in sticks; put over low heat in a large skillet.
  Chop the onion finely; when the fat of bacon is
  translucent and some has melted in the pan, add the
  chopped onion.
  
  Clean thoroughly the livers. When onion is wilted,
  increase the heat to high, add pepper, livers and saute
  them a few minutes, until they color to brown-black and
  begin to sweat some blood drops.
  
  Add the cognac, deglaze a few seconds, then flame, let
  burn a few seconds, then turn the heat off, wait until
  flames disappear, cover, let rest 1 or 2 minutes.
  
  Dress a bed of water cress in each plate, ladle livers and
  juices evenly, serve immediatly with toasted french bread
  and a good dry rose wine.
  
  Notes:
  
  Salt is normally not needed, as bacon is already salted;
  if however needed, add it just before serving.
  
  No need of seasoning the salad, there's enough juices.
  
  The point is, if overcooked, livers are tough and dry, if
  undercooked, they're raw. One has to have to find the good
  moment, but awaiting for blood drops appearance, and not
  more, seems the good way.
  
  Recipe & MM by Denis R Clement, LMY, 03/1998
  
  Uncle Dirty Dave's Kitchen
 
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