Liver Farce for Stuffing Birds &c.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 5 min Total: 5 min
Yield
4.0 pigeons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Farce ingredients
Instructions (6)
  1. Cut into small dice shapes eight ounces of game, poultry, or calf's liver, four ounces of fat bacon, four ounces of lean veal, rabbit, or chicken, and half a small onion.
  2. Put all together into a sauté pan with one ounce of butter or fat, two bayleaves, two or three sprigs of thyme, a sprig of parsley, a good pinch of mignonette pepper and a little pepper and salt.
  3. Fry for about five minutes.
  4. Whilst it is hot, pound it in a mortar and rub it through a sieve.
  5. Mix with the purée one raw yolk of egg and two or three chopped button mushrooms or truffles.
  6. Place it in a forcing bag with a plain pipe and fill the birds with it.
Original Text
Liver Farce for Stuffing Birds &c.—Cut into small dice shapes eight ounces of game, poultry, or calf's liver, four ounces of fat bacon, four ounces of lean veal, rabbit, or chicken, and half a small onion; put all together into a sauté pan with one ounce of butter or fat, two bayleaves, two or three sprigs of thyme, a sprig of parsley, a good pinch of mignonette pepper and a little pepper and salt, and fry for about five minutes; then, whilst it is hot, pound it in a mortar and rub it through a sieve; mix with the purée one raw yolk of egg and two or three chopped button mushrooms or truffles, place it in a forcing bag with a plain pipe and fill the birds with it. This is sufficient for four pigeons, and other birds in proportion to their size.
Notes
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