Chicken Liver Tartlets New York Times Magazine Yield: 48 tartlets Pastry: 2 cups flour ½ cup butter 2 Tbsp. shortening (NOT low-fat Crisco) ½ tsp. salt 5 to 6 Tbsp. ice water Filling: 5½ Tbsp. butter 1 tbsp. flour ⅔ cup light cream ¼ tsp. salt 1/8 tsp. pepper 1/8 tsp. nutmeg Cayenne pepper ¼ cup grated Parmesan cheese 1 egg yolk, lightly beaten 4 shallots, finely chopped 1 clove garlic, finely chopped 8 medium-size mushroom caps, chopped 12 chicken livers 2 Tbsp. cognac 2 Tbsp. chopped parsley Blend flour, butter, shortening, and salt. Mix to a dough with the water. Roll out, one-half at a time, to 1/8 inch thickness on a floured board. Line one and one-half inch diameter muffin cups with the pastry. Chill. Melt 1 1/2 tsp. butter in sauce pan, blend in the flour. Gradually stir in the cream and add the salt, pepper, nutmeg, and cayenne. Bring to a boil, stirring. Stir in the cheese. Pour a small quantity of the hot sauce into the beaten egg yolk and return to pan. Melt the remaining butter in a small skillet and saute the shallots and garlic until tender. Add the mushrooms and cook two minutes. Increase the heat, add the chicken livers and cook until browned. Turn the mixture out onto a chopping board and chop until fine. Add the cognac and parsley and season to taste with salt and pepper. Add to the sauce. Preheat the oven to 400o. Place foil over each muffin tin, pushing it down into the lined cups. Fill each cup with rice. Bake seven minutes, remove the foil and rice and bake two minutes longer. Add the filling and bake eight to ten minutes. Serve warm or cold.

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