Brochettes de Foie de Veau
From A guide to modern cookery, 1909
Serves 1
These brochettes are served on a maitre-d’hétel butter, or on a Duxelles, Fines Herbes, an Italian or other sauce.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 242. The excerpt below is the record exactly as published.
BROCHETTES DE FOIE DE VEAU Select a pale piece of calf’s liver and cut it into square pieces two-thirds of an inch thick. Season with salt and pepper, and toss the pieces in butter, just to stiffen them. Put them into a basin with an equal quantity of blanched salted breast of pork, cut into squares, and of slices of cooked mushrooms. Add a few tablespoonfuls of stiff Duxelles sauce, and toss the whole together, that each particle of the various in- gredients may become coated with Duxelles. This done, impale the squares of liver and pork and the slices of mushrooms upon a ringed skewer, alternating them in so doing; sprinkle copiously with fine raspings and melted butter
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Cook this with the app: pantry check, scaling, and the assistant.