Chicken Livers in Fontage Cups

Ingredients

• 1 cup chicken livers
• 1/2 cup chicken stock
• 1/2 cup salt pork cubes
• 2 tablespoons flour
• 1/2 cup mushrooms

Method

1. 1

   Chop livers and saute in pork fat; add flour, stock and mushrooms.

2. 2

   Cook five minutes, season to taste, and serve in fontage cups.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 51. The excerpt below is the record exactly as published.

1 cup chicken stock 2 teaspoons granulated gelatine \ teaspoon salt 2 tablespoons cold w^ater paprika and celery salt 1 cup beaten cream 1 cup cold cooked chicken 1 tablespoon chopped olives 2 egg whites 130 LOWNEY'S COOK BOOK Heat chicken stock ; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites ; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise. Lobster Mousse Lobster mousse may be prepared in the same way as chicken mousse, substituting lobster meat for chicken. Fish Timbales 1 cup raw fish few grains cayenne I cup almonds 1 cup whipped cream 1 teaspoon salt 4 egg whites few drops onion juice 1 tablespoon lemon juice Chop fish and press through a sieve ; add onion juice, lemon juice, salt and pepper. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth. Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes. Serve hot with Cucumber or Tomato Sauce, or cold, with mayonnaise dressing. Imperial Fish Timbales 1 cup cooked fish 1 teaspoon salt 2 tablespoons butter few grains cayenne 2 tablespoons flour 1 tablespoon lemon juice I cup milk 1 teaspoon parsley 3 egg yolks 3 egg whites Melt butter ; add flour, milk, seasonings and parsley ; cook five minutes. Add fish, boil two minutes, egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes. ENTREES 131 Remove from mold and serve at once with Lobster, Shrimp, or HoUandaise Sauce. Lobster Timbales Follow recipe for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as Fish Timbales. Serve with Bechamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all. Chicken Livers in Fontage Cups 1 cup chicken livers \ cup chicken stock \ cup salt pork cubes 2 tablespoons flour

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