755. PATE-CHAUD OF LEVERETS, A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Prepare these in the manner directed in the foregoing article.
  2. When the members of the leverets are ready to receive the sauce, add a rich Financière faggot (No. 488).
  3. Allow the whole to boil together for three minutes.
  4. Garnish the pie and serve.
  5. A border of large white cocks'-combs may be placed round the edge of the pie, and a larded sweetbread or a large truffle in the centre.
Original Text
755. PATE-CHAUD OF LEVERETS, A LA FINANCIERE. PREPARE these in the manner directed in the foregoing article, and when the members of the leverets are ready to receive the sauce, add a rich Financière faggot (No. 488); allow the whole has boiled together for three minutes, garnish the pie, and serve. A border of large white cocks'-combs may be placed round the edge of the pie, and a larded sweetbread or a large truffle in the centre.
Notes
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