Scallops, Beef Liver, Ice Cream : Lesson 14 : Le Cordon Bleu at Home

foie de  veau 242527896_6d31d06464_b
Thanks to Robyn Lee for the picture of a Foie from Paris

Wednesday's dinner will be:

Coquilles Saint Jacques Dieppoise : Scallops with Mussels and Shrimp in Cream Sauce

Foie de Veau au Vinaigre et aux Deux Pommes : Sautéed Calf's Liver with Roasted Apples and Potatoes

Soupe de Fraises Cécile : Fresh Orange Ice Cream with Strawberry Sauce

There's Cointreau in the ice cream - but there's not any cream so it's really a sorbet I think. The recipe is essentially a Crème Anglaise, made the same way, but made with fresh squeezed orange juice instead of using milk or cream - - then frozen up as ice cream. Great for the lactose intolerant.

The foie recipe called for is calf's liver; the Portuguese Butcher down the street calls theirs "beef" liver (generically) thus we will have beef liver, not calf's & not veal liver; I wonder if it qualifies as calf's liver though. Really, who would eat anything but calf's liver - as an old cow liver is not likely to be very nice.
It's supposed to be served with "turned" [shaped] potatoes and apples but probably I won't be "turning " them.
Getting guests for this dinner proved trickier than the other 13 times - likely 'cause Liver is the theme and many have not such a good impression of it. Count me as one of those.

The starter is scallops with shrimps and mussels and mushrooms. Doubling up on the mussels would be a good idea; the mushrooms too maybe.

No comments: