796. CROUSTADE OF BREAD, GARNISHED WITH SCOLLOPS OF FAT LIVERS, A L'EPICURIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
ragout of fat livers
Instructions (6)
  1. When about to send the croustade to table, garnish it with a ragout of fat livers, prepared as follows:
  2. Wrap two Strasbourg livers in thin layers of fat bacon, and simmer them very gently in a wine mirepoix (No. 236) for half an hour;
  3. then remove the stewpan from the fire, and allow the livers to cool in their liquor;
  4. they must now be taken out, cut into scollops without waste, and placed in a small deep sautapan, containing 4 oz. of black Perigord truffles cut into scollops, a dozen small quenelles of game, and a few button-mushrooms;
  5. to these add about half the mirepoix freed from every particle of grease, and set the whole to boil briskly over the fire until the moisture be reduced to a glaze;
  6. next, pour in some
Original Text
796. CROUSTADE OF BREAD, GARNISHED WITH SCOLLOPS OF FAT LIVERS, A L'EPICURIENNE. When about to send the croustade to table, garnish it with a ragout of fat livers, prepared as follows:— Wrap two Strasbourg livers in thin layers of fat bacon, and simmer them very gently in a wine mirepoix (No. 236) for half an hour; then remove the stewpan from the fire, and allow the livers to cool in their liquor; they must now be taken out, cut into scollops without waste, and placed in a small deep sautapan, containing 4 oz. of black Perigord truffles cut into scollops, a dozen small quenelles of game, and a few button-mushrooms; to these add about half the mirepoix freed from every particle of grease, and set the whole to boil briskly over the fire until the moisture be reduced to a glaze; next, pour in some
Notes
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