Chicken-Liver Tartlets

Name: Chicken-Liver Tartlets
Yield: 4 dozen 2-bite-size tartlets
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 2 tablespoons chopped parsley; ¼ teaspoon salt; Cayenne pepper; ⅛ teaspoon freshly ground black pepper; ⅛ teaspoon grated nutmeg; 5½ tablespoons butter; 1 tablespoon all-purpose flour; ⅔ cup light cream; 1 garlic clove, finely minced; 4 shallots, finely chopped; ¼ cup grated Parmesan cheese; 1 egg yolk, lightly beaten; 2 tablespoons shortening; ½ teaspoon salt; 5 to 6 tablespoons ice water; ½ cup butter; 2 cups sifted all-purpose flour; 2 tablespoons cognac; 12 chicken livers (about ¾ pound); 8 medium mushroom caps, chopped

Preparation info

4 dozen
2
-bite-size tartlets

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Pastry

2 cups sifted all-purpose flour
½ cup butter
2

Americas
United States
Starter
New York

Method

Place the flour in a bowl with the butter, shortening and salt, and with the finger tips or a pastry blender blend together.
Mix to a dough with the water. Roll out half of the dough on a lightly floured pastry cloth or board to one-eighth inch thickness. Use the pastry to line one-and-one-half-inch muffin cups or barquette tins. Chill well or freeze.<