Canapés of Chickens’ Livers

Ingredients

• 6 small pastry cases
• 2 chickens’ livers
• Glaze
• Thin slices of bacon
• 1 oz. mustard butter
• Fried parsley

Method

1. 1

   Wash and dry the livers, cut in two, and fry slightly in butter.

2. 2

   Lay on thin slices of bacon, season well, and roll up.

3. 3

   Thread them on a skewer and bake in a hot oven till cooked and crisp.

4. 4

   Brush with glaze.

5. 5

   Have the pastry cases hot, place a little mustard butter and fried parsley in each, and lay one of the small rolls on top.

6. 6

   Garnish with mustard butter and fried parsley and serve at once.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 34. The excerpt below is the record exactly as published.

anap:^:s of chickens’ livers. 6 small pastry cases. Fried parsley. 2 chickens’ livers. Glaze. Thin slices of bacon. To decorate. — 1 oz. mustard butter

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