MAZARINE OF FAT LIVERS, A LA TOULOUSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (16)
  1. Cut twelve flat scallops in the form of flat fingers from the fat livers.
  2. Make some force-meat (No. 249) from the trimmings.
  3. Line a plain round mould with buttered white paper.
  4. Spread a layer of force-meat half an inch thick at the bottom of the mould.
  5. Line the sides of the mould with force-meat.
  6. Place the scallops of fat livers in a perpendicular position.
  7. Fill up the interstices with scallops of French truffles and the remainder of the force-meat.
  8. Cover the top with buttered paper.
  9. Steam the mazarine in a deep stewpan with a little water for an hour and a half before dinner-time.
  10. Cover the stewpan with its lid containing live embers of charcoal.
  11. Take care to prevent the water from boiling over into the mould.
  12. When the mazarine is done, turn it out of the mould on its dish.
  13. Place a border of minion fillets of fowls decorated with truffles, curled round in rings, and simmered in butter, around the mazarine.
  14. Fill the centre with a rich Toulouse ragout (No. 187).
  15. Pour some Madeira sauce (No. 8) over the entrée.
  16. Serve.
Original Text
MAZARINE OF FAT LIVERS, A LA TOULOUSE. PROCURE two fine Strasbourg fat livers, cut therefrom twelve flat scallops in the form of flat fingers, and with the trimmings make some force-meat (No. 249). Next line a plain round mould with buttered white paper, and then fill it with the prepared ingredients thus: Spread a layer of force-meat half an inch thick at the bottom of the mould, then line the sides in a similar manner; place the scallops of fat livers in a perpendicular position, fill up the interstices with scallops of French truffles and the remainder of the force-meat, and cover the top with buttered paper. An hour and a half before dinner-time, steam the mazarine in a deep stewpan with a little water, and cover it with its lid containing live embers of charcoal. Care must be taken to prevent the water from boiling over into the mould. When the mazarine is done, turn it out of the mould on its dish, place a border of minion fillets of fowls decorated with truffles, curled round in rings, and simmered in butter, fill the centre with a rich Toulouse ragout (No. 187), pour some Madeira sauce (No. 8) over the entrée, and serve.
Notes
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