|
game or poultry livers
cooked, rubbed through a wire sieve and then warmed between two plates over hot water
|
|
bunches |
—
|
Game meat, elk, raw |
Lamb, Veal, and Game Products
|
French Beans à la Hâte
|
|
game or poultry livers
blanched, gall removed, chopped very fine
|
6.0 |
— |
—
|
Game meat, elk, raw |
Lamb, Veal, and Game Products
|
Onions Farced à la Banville
|
|
game or poultry livers
cut these in slices, and stamp them out in rounds as near as possible to the size of the slices of kidney
|
|
— |
—
|
Game meat, elk, raw |
Lamb, Veal, and Game Products
|
Devilled Liver and Kidney à...
|
|
game or poultry livers
|
4.0 |
oz |
—
|
Game meat, elk, raw |
Lamb, Veal, and Game Products
|
Terrine à la Nérac
|