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Chicken Livers in Papillotes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 176. The excerpt below is the record exactly as published.
Chicken Livers in Papillotes. Wash the livers and drop them into boiling water for one minute. Take them up ; and when drained, split them. For eight livers put two table-spoonfuls of butter in the fry- ing-pan, and when hot, add one table-spoonful of flour. Stir until smooth ; then gradually add half a cupful of cold water. Stir into this two spoonfuls of glaze, if you have it. Season with pepper and salt, and stir into the sauce half .a cupful of finely-chopped ha
Cook this with the app: pantry check, scaling, and the assistant.