Escalops de Foie Gras à la Danphine

Ingredients

• 1 fine-chopped onion
• 1 ounce butter
• 1 bay leaf
• 12 whole peppers
• 1 pint of stock
• 2 goose livers
• 1 teaspoonful salt

Method

1. 1

   Place a saucepan with onion and butter over the fire, add bay leaf and peppers, cook for 5 minutes; then add stock and cook for 15 minutes.

2. 2

   Season goose livers with salt, place in a saucepan, strain over broth, and cook slowly for 20 minutes.

3. 3

   Remove and let cool in broth.

4. 4

   Prepare a Villeroi sauce, cut livers into slices, dip in sauce, lay on a dish, let firm, dip in beaten egg and breadcrumbs, and fry in hot fat.

5. 5

   Arrange escalops in a circle on a forcemeat border, fill center with purée of peas.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 277. The excerpt below is the record exactly as published.

Esealops de Foie Gras h la Danphine.— Place a saucepan with 1 fine-chopped onion and 1 ounce butter over the fire, add 1 bay leaf and 12 whole peppers, cook 5 minutes ; then add 1 pint of stock, cook 15 minutes. Season 2 goose livers with 1 teaspoonful salt

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