Crepinettes de Foie de Pore

Ingredients

• 1 lb. pork liver
• 1/2 lb. fat ham
• a pig's caul
• 1 clove of garlic
• a dessert-spoonful chopped parsley
• 1 egg
• piquante or tomato sauce
• salt
• pepper
• nutmeg

Method

1. 1

   Cut liver and ham into fine shreds, mix with garlic, parsley, egg yolk, and season.

2. 2

   Spread caul, cut into squares, fill with mixture, fold, and shape.

3. 3

   Bake or broil for about 20 minutes.

4. 4

   Serve hot with piquante or tomato sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.

Crepinettes de Foie de Pore. (Pork Liver Crepinettes.) I lb. pork liver, \ lb. fat ham, a pig's caul, salt, pepper, nutmeg, | clove of garlic, a dessert-spoonful chopped parsley, i egg, piquante or tomato sauce

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