Chicken Liver on Toast

Ingredients

• 2 or 3 chicken or game livers
• 1 oz. butter
• 1 shallot
• 1 tea-sp. red-currant jelly
• Pepper
• Salt
• 1 table-sp. grated Parmesan
• Hot buttered toast

Method

1. 1

   Chop the cooked livers and pound them with the butter until smooth.

2. 2

   Add the finely chopped shallot and red-currant jelly, then season with pepper, salt, and lemon juice.

3. 3

   Spread this mixture on hot buttered toast, sprinkle with grated Parmesan, and brown in the oven.

4. 4

   Serve hot, garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 813. The excerpt below is the record exactly as published.

e shallot, curry powder, seasoning to taste, and a little chutney. Fill the pastry cases with this mixture, put a thin shoe of tomato on the top of each, and place them in the oven until thoroughly hot. Garnish with sprigs of parsley. 2346. Devilled Chicken Livers, 1 (Foie de Volaiile a la Diable) 2 chicken livers (cooked) 1 egg. oz. butter. 1 dessert-sp. chutney. 1 dessert-sp. port wine. | tea-sp. mustard. Cayenne. Salt. Croutons of fried bread. Small fresh mushrooms. Ham butter. Chop the livers finely and put them into a mortar with the egg, butter, wine, and seasoning. Pound well and rub through a sieve. Heat this mixture in a small saucepan. Fry some heart-shaped croutons of bread and butter, trim an equal number of small mushrooms and fry them also. Spread the croutons with the liver mixture, place a mush- room on the top with the hollow side uppermost, and place a small ball of ham or other savoury butter in the centre. Serve hot. 2347. Devilled Chicken Livers, 2 (Foie de Volaiile a la Diable) 2 chicken livers. 1 dessert-sp. anchovy essence. Made mustard. Pepper and salt. A pinch of cayenne. A little butter. Hot buttered toast. Devilled almonds. Chopped parsley. Take 2 cooked livers, and pound them in a mortar with a small piece of butter and the anchovy essence. Season highly with made mustard, pepper, salt, and a good pinch of cayenne. When the mixture is smooth, spread it on neat pieces of hot buttered toast. Place them under the grill of the gas stove a minute or two, then garnish with shreds of devilled almonds and a little finely chopped parsley or coralline pepper. 2348. Chicken Liver on Toast (Tartines de Foie de Volaiile) 2 or 3 chicken or game livers. 1 oz. butter. | shallot. 1 tea-sp. red-currant jelly- Pepper. Salt. A squeeze of lemon juice. 1 table-sp. grated Par- mesan. Hot buttered toast

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