Black Sauce Fricassee

Name: Black Sauce Fricassee (Fricassée à la Sauce Coffe)
Yield: 6 servings
Cuisine: French
Ingredients: 3 large shallots, peeled and sliced; 4 large red potatoes, peeled and cubed; Chopped parsley; 6 cloves garlic, sliced; ½ small chicken liver; ⅓ cup heavy cream; 2 medium onions, peeled and sliced; 1 teaspoon dried thyme; 3 tablespoons chopped parsley stems; 1 crushed bay leaf; 1 cup dry white wine; 6 crushed juniper berries; 2 tablespoons all-purpose flour; 3 pounds Boston butt, cubed; Butter as needed; 1 tablespoon natural unsweetened cocoa; 4 cloves, crushed (heads only); 3 cups dry red wine; 1 large celery root, peeled and cubed

Fricassée à la Sauce Coffe

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

In this recipe I imitate the look and taste of blood by using cocoa and liver. Use chicken liver, which is milder than pork liver, and be sure to let stand 15 minutes after binding, since the liver poaches then and becomes totally undetectable to the palate.

Ingredients

3 cups dry red wine
1 cup dry white wine
2 medium onions

Europe
France
Savoie
Mediterranean

Method

Mix the red and white wines in a large saucepan. Add all the aromatics. Bring to a boil, turn down to a simmer, and cook 20 minutes; cool completely.

Put the pork in a large baking dish and cover it with the marinade. Marinate 6 hours, no more. Drain and reserve the marinade. Pat both meat and vegetables very dry. In a cocotte, heat 3 tablespoons of butter and brown the meat on a