Allumettes with Puree of Chicken Livers
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 3. The excerpt below is the record exactly as published.
lumettes WITH Puree of Chicken Livers. Take some chicken livers, cut small and saute them in butter. Have them rather underdone, and at the last moment add a little chopped shallots. Drain and when cold pound them in the mortar, then rub through a fine sieve. Put the puree in a pan, heat well without boiling and incorporate by degrees some well reduced Brown sauce
Cook this with the app: pantry check, scaling, and the assistant.