Calf's Liver Quenelles

Ingredients

• a thick layer of bread
• half a pound of finely ground calf's liver
• parsley, chives and lemon peel in small quantities
• a tablespoonful of flour
• Dust in salt and pepper
• a lump of butter

Method

1. 1

   Soak bread in milk, squeeze, and mix with liver and seasonings.

2. 2

   Shape into ovals and boil for 30 minutes.

3. 3

   Fry bacon in butter and pour over quenelles before serving.

Nutrition per serving

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 33. The excerpt below is the record exactly as published.

CALF'S LIVER QUENELLES— Steep a thick layer of bread in milk, until well soaked, then squeeze and mix with half a pound of finely ground calf's liver, and season with parsley, chives and lemon peel in small quantities, and all finely ground. Dust in salt and pepper and a tablespoonful of flour. Bind the mixture with beaten eggs. Divide the mixture with a table- spoon into small quantities and shape each one like an oval. Plunge the ovals into a saucepan of boiling water and boil for a half an hour. Chop some bacon, place it in a frying-pan with a lump of butter

Cook this with the app: pantry check, scaling, and the assistant.