Text 2833, 88 rader
Skriven 2006-07-04 15:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FOOD ART 924
====================
 ML> http://www.princeton.edu/~batke/moby/moby_064.html
 GJ> I shall look that up next time.

Every American high-school student is afflicted with Moby
Dick. Is there a similarly universal Australian iconic bit
of literature? Or (heavens forfend) are your children forced
to read the same Melville as we were?

 GJ> How big is a whale's brain, and what is the best way to cook it?

Most sources say 7800 g for the former, with no recipes
offered, although any brain recipe should work fine.

 GJ> Whale tripe would probably be rather fishy and tough, but the liver
 GJ> and lights should be OK.

Why? I'd think that it would be the liver, with its
concentration of oils, that would be the fishier of
the two.

Cibreo
Cat: sauce, Italian, offal
Yield: 2 to 2 1/2 c

Coarse-grained salt
1 1/3 oz chicken breasts*
1 1/3 oz wattles
1 1/3 oz unlaid eggs
1/2 sm red onion, cleaned
6 sprigs Italian parsley, leaves only
3 Tb sweet butter
1 Tb unbleached all-purpose flour
3/4 lb chicken livers
- (including some cut up veal kidneys, optional)
1 c dry white wine
1/2 c meat or chicken broth, preferably homemade
1 extra-large egg yolk
Salt
Freshly ground black pepper to taste

* original said "1/12 pound"

Heat 2 cups of salted water in a saucepan. When the water
reaches the boiling point, put in the crests and wattles
(setting aside the unlaid eggs) and cook them for about 5
minutes. Drain the crests and wattles and cool them under
running water.

Chop the onion and parsley finely.

Heat the butter in a saucepan over medium heat, and when it is
hot, mix in the flour with wooden spoon and saute for 1
minute. Then add chopped onion and parsley and saute, stirring
constantly for 3 or 4 minutes more. Add the whole chicken
livers and the boiled crests and wattles, and then, after 3 or
4 minutes, the wine. Lower the heat and allow the wine to
evaporate very slowly (about 5 or 6 minutes).

While the wine is evaporating, heat the broth in a second
saucepan. When lukewarm (and no warmer), remove the broth from
the flame and mix in the egg yolk.

When the wine has evaporated, taste for salt and pepper. Add
the broth with the egg yolk and the unlaid eggs and stir very
well. Let simmer for 2 to 3 minutes more, until the chicken
livers, crests, and wattles are soft.

Remove the saucepan from the flame and serve very hot.

Note: The sauce is used both for fresh pasta (tagliatelle con
cibreo) or for a main dish (ciambella con cibreo).

Notes: Cibreo, the sauce of chicken livers, crests, wattles,
and the little yellow unborn eggs, was so beloved of that
legendary buona forchetta ("a good fork," as the Italians call
a good eater) Caterina de' Medici, that she literally almost
ate herself to death on it. She ate so much cibreo one evening
that she took violently ill and barely survived. If eaten in
moderation, however, those results do not follow, and
especially if you can find the crests and eggs (get to know a
chicken farmer), you may understand why Caterina went to such
extremes.

Source: Geissler's Supermarket

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