Croustades de Volatile d la Montpellier

Ingredients

• 4 oz. calves' liver
• 2 oz. bacon
• 1 oz. butter
• 2 shallots
• 8 oz. chicken, freed from skin and bones
• 2 oz. panade
• 3 whole eggs
• salt
• mignonette pepper
• aromatic spice
• a sprig of thyme
• and marjoram
• 1 truffle
• about b lb. shortcrust paste
• sauce Madere (No. 237 a)

Method

1. 1

   Cut liver and bacon, fry shallots in butter, add bacon and liver, season with herbs.

2. 2

   Pound liver mixture, mix with chicken and panade, season.

3. 3

   Line moulds with paste, fill with mixture, bake for 25-30 minutes, add egg whites and cheese, finish baking.

4. 4

   Serve with hot sauce Madere.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 292. The excerpt below is the record exactly as published.

Croustades de Volatile d la Montpellier. — 4 oz. calves' liver, 2 oz. bacon, 1 oz. butter, 2 shallots, 8 oz. chicken, freed from skin and bones, 2 oz. panade, 3 whole eggs, salt, mignonette pepper, aromatic spice, a sprig of thyme and marjoram, 1 truffle, about b lb. shortcrust paste, sauce Madere (No. 237 a)

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