Croustades of Chicken Livers
From Cooking for profit, 1886
Serves 4
High-flavored livers should be used for special dishes.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 262. The excerpt below is the record exactly as published.
Croustades of Chicken Livers. The livers of poultry and game being high-flavored should be set apart for spe- cial uses instead of being stewed promis- cuously with the chicken, or pot-pies to which they give a taste that may not be to the general liking. In some of the most elaborate ragouts of the French or- der, these livers are used in equal parts JI7 COOKING JFOR PROFIT. with truffles, mushrooms and wine as spe- cial flavorings . A simple brown stew of chicken livers in meat gravy
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