Atereaux à la Genevoise (Skewered Offal and Vegetables, Geneva Style)

Name: Atereaux à la Genevoise (Skewered Offal and Vegetables, Geneva Style)
Cuisine: France
Ingredients: Chicken liver (poularde); Lamb sweetbreads; Calf's brains; Mushrooms (champignons); Truffles; Artichoke hearts; 2.5 cm Components cut into cubes; Duxelles sauce (mushroom duxelles), reduced; Farce (forcemeat); Breading; Wood skewers / hatelet pins

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Chicken liver (poularde)
Lamb sweetbreads
Calf's brains
Mushrooms (champignons)
Truffles
Artichoke hearts
2.5 cm Components cut into cubes
Duxelles sauce (mushroom duxelles), reduced
Farce (forcemeat)
Breading
Wood skewers / hatelet pins

Instructions

Prepare the components: stiffen chicken liver with butter, braise the lamb sweetbreads, poach the calf's brains, and prepare mushrooms, truffles, and artichoke hearts. Cut all ingredients into 2.5 cm cubes.
Thread the cubed components onto wooden skewers. Coat thoroughly with the reduced Duxelles sauce (mushroom duxelles).
Cool completely. Mask with a layer of softened forcemeat mixed with beaten egg, then breadcrumb using the English method (panure à l'anglaise), shaping the atereaux into cylinders as you coat.
Fry in hot oil at the moment of service. Remove the wooden skewers and replace with decorative hatelet pins (hâtelets). Arrange on a napkin-lined platter.