We recently discovered a butcher who made our spirits bright over the holidays with such delectables as dindonneau (young turkey), and confit of goose drumsticks. A few weeks ago we noticed they had goose and pheasant livers in stock, which gave us the idea to try a mousse de foie de volaille. Of course when we went back to get them, all the exotic livers had been snatched up.
One thing we really should know by now is when you see something like wild game livers, you grab them, before someone else does. You don’t say – they’re not on the list, or, I didn’t plan to make paté tomorrow. You seize the opportunity. On the other hand, you have to exercise a certain discipline, or else you come home with things that are just going spoil. We’re constantly throwing out green chiles, for example, because they seem so rare to us, and look so cute in their little green grocer’s package. One will get used in scrambled eggs and the other 39 will turn into mush in the crisper, beside some slippery cilantro. » Read the rest of this entry «