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Rustic Lambs and Clams Pt with Cognac gele


Rustic Lambs and Clams Pt with Cognac gele Recipe

Ingredients:
  • 1 pound ground lamb
  • 8 ounces ground pork
  • 6 ounces chicken livers, pulsed several times in a food blender or finely chopped
  • 1/2 small onion, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin seed
  • 1/2 teaspoon ground fennel seed
  • 1/4 teaspoon ground coriander seed
  • 1/2 teaspoons chopped, fresh thyme leaves
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons Cognac
  • 1 large bay leaf
  • 8 ounces portobello mushrooms, scrubbed clean and chopped medium
  • 8 ounces raw clams, rough chopped
  • 4 Tablespoons butter
  • 1/4 teaspoon Kosher salt or more to taste
  • Freshly ground black pepper, to taste
  • 2 teaspoons chopped, fresh thyme
  • 4 Tablespoons Cognac
  • Softened butter, for greasing pan
  • 10 -12 slices of good bacon
  • 1 envelope plain gelatin
  • 1/4 cup Cognac
  • 1 3/4 cup beef broth (I used low-sodium)
  • Kosher salt and freshly ground black pepper, to taste
Directions:
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