Calf’s-Liver Souffle

Ingredients

• one-third of a Calf’s Liver
• a piece of butter
• 1 teacupful of Maieira sauce
• the yolks of six eggs
• four whipped whites of eggs
• pepper and salt

Method

1. 1

   Cut the liver into thin slices and fry with melted fat bacon, trimmings of truffles, sweet herbs, and seasoning.

2. 2

   Cool, then pound with panada and butter.

3. 3

   Mix with reduced Maieira sauce, beat in yolks of eggs one by one, and fold in whipped egg whites.

4. 4

   Butter a souffle-pan, fill it, and bake in a moderate oven for half-an-hour.

5. 5

   Serve immediately.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 94. The excerpt below is the record exactly as published.

Calf’s-Liver Souffle. — Take one-third of a Calf’s Liver and cut it in thin slices ; put them in a frying-pan with some melted fat bacon, a few trimmings of truffles, 1 pinch of pounded sweet herbs, and a sprinkling of pepper and salt, and fry. When done, take off the fire and allow to cool. Put the cooked liver in a mortar with one-fourth of its bulk of panada and a piece of butter ; pound all well together, sprinkle pepper and salt Calf — continued. over, and pass the preparation through a sieve. Reduce 1 teacupful of Maieira sauce with a little meat-glaze and mix it with the forcemeat, beat in the yolks of six eggs, one by one, and at the last four whipped whites of eggs

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