Escalops de Foie Gras à la Malntenon

Ingredients

• 2 fat goose livers
• 1 even tablespoonful salt
• 1 ounce butter
• 1 pint Madeira sauce
• Vs pint small canned mushrooms
• 3 truffles cut into slices
• 12 small chicken balls or veal force-meat balls

Method

1. 1

   Cut livers into 0.25-inch-thick slices, season, roll in flour, fry in butter.

2. 2

   Prepare forcemeat, bake in a buttered border form.

3. 3

   Serve escalops on top with truffle slices and a ragout of Madeira sauce, mushrooms, truffles, and meatballs.

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.

Escalops de Foie Gras h la Malntenon.— Gut 2 fat goose livers into Y4-inch-thick slices 15 minutes before serving; season with 1 even tablespoonful salt, roll in flour, and fry light brown in butter. Prepare a fine chicken or veal forcemeat, put it into a well-buttered border form, set the form in a pan of hot water, cover with buttered paper, and bake 25 minutes in a medium-hot oven. When ready to serve, turn the forcemeat border on to a warm dish, place the escalops on top, and lay on each one 1 slice of truffle (which should have cooked a few minutes in Madeira wine), put in the center a ragout prepared as follows : Prepare 1 pint Madeira sauce, add Vs pint small canned mushrooms, 3 truffles cut into slices, cook 10 minutes ; add 12 small chicken balls or veal force- meat balls previously boiled in salted water. Pour the ragoiit in the center of the border, and serve. Escalops de Fole Oras h la Badoise.— Cut 2 fat goose livers into y^-inch-thick slices (escalops) ; season with salt and pepper, dust with flour, then dip in beaten egg, and cover with mixed fresh grated bread crumbs and grated Parmesan cheese ; fry light brown in boiling fat ; lay them in a circle on a low forcemeat border, and place in the center a chestnut puree. Serve with Spanish sauce, or place the escalops in two rows on a warm dish, and put between them the chestnut pur6e. Esealops de Foie Gras h la Danphine.— Place a saucepan with 1 fine-chopped onion and 1 ounce butter

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