Farce of Fat Livers for Gratins

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For turbans of fillets of fowls or rabbits, or pâtés-chauds of game or small birds
To finish it for use
To ascertain whether this farce is perfect
Instructions (6)
  1. Prepare the farce in exactly the same manner as directed for making farce of livers for game pies, with the exception that, to finish it for use, it is necessary to add one-third the quantity of well-made bread panada, and an equal proportion of raw eggs to bind it, and give it body.
To ascertain whether this farce is perfect
  1. Roll a small quantity in a little flour on a plate.
  2. Put it on a small baking sheet in the oven for five minutes.
  3. When done through, cut it asunder.
  4. If it preserves its shape and remains firm to the touch, it may be used with safety.
  5. But if it appears to shrink or melt in the oven, then a little more panada and another egg must be added, which will render it more compact.
Original Text
FARCE OF FAT LIVERS FOR GRATINS. IF the farces be required for turbans of fillets of fowls or rabbits, or pâtés-chauds of game or small birds, it should be made of fat livers or leg of veal, and prepared in exactly the same manner as directed for making farce of livers for game pies;—excepting that, to finish it for use, it is necessary to add one-third the quantity of well-made bread panada, and an equal proportion of raw eggs to bind it, and give it body. In order to ascertain whether this farce is perfect, roll a small quantity in a little flour on a plate, then put it on a small baking sheet in the oven for five minutes; when done through, cut it asunder, and if it preserves its shape and remains firm to the touch, it may be used with safety; but if it appears to shrink or melt in the oven, then a little more panada and another egg must be added, which will render it more compact.
Notes
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