Foie de Veau, Hâtelets de

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Slice the liver rather thickly, and then cut it into squares with an equal number of similar squares of rather fat bacon or ham.
  2. Thread these on tiny skewers, a piece of liver and one of bacon alternately.
  3. Season them with salt and black pepper (freshly ground is best).
  4. Dip them into liquid butter or oil, and then in finely sifted breadcrumbs.
  5. Broil them over a clear fire.
  6. Serve with seasoned watercress.
Original Text · last edited 4 days ago
Foie de Veau, Hâtelets de.—Slice the liver rather thickly, and then cut it into squares with an equal number of similar squares of rather fat bacon or ham, and thread these on tiny skewers, a piece of liver and one of bacon alternately, season them with salt and black pepper (freshly ground is best), dip them into liquid butter or oil, and then in finely sifted breadcrumbs, and broil them over a clear fire. Serve with seasoned watercress.
Notes
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