STRASBOURG RAGOUT OF FAT LIVERS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

a fat liver ↝ Liver, chicken [Liver and organ meats]
mirepoix (No. 230) ↝ Onions, raw [Vegetables and Vegetable Products]
some of the mirepoix freed from every particle of fat ↝ Onions, raw [Vegetables and Vegetable Products]
a proportionate quantity of scolloped truffles
Financière sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

BRAIZE a fat liver in some mirepoix (No. 230), take it out to cool, cut it into scollops, and trim them neatly
put them into a small stewpan with some of the mirepoix freed from every particle of fat
add a proportionate quantity of scolloped truffles, and just before using these, set them on the stove and boil them down to a glaze
add a sufficient quantity of Financière sauce, and serve

Original Text

STRASBOURG RAGOUT OF FAT LIVERS.
BRAIZE a fat liver in some mirepoix (No. 230), take it out to cool, cut it into scollops, and trim them neatly; put them into a small stewpan with some of the mirepoix freed from every particle of fat, add a proportionate quantity of scolloped truffles, and just before using these, set them on the stove and boil them down to a glaze; add a sufficient quantity of Financière sauce, and serve.

Notes

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