Farce de Foie de Veau (Liver Farce)

Ingredients

• ½ lb. calf’s liver
• ½ lb. bacon
• 1 small carrot
• 1 small turnip
• 1 small bunch savoury herbs
• 1 small onion
• salt
• pepper
• nutmeg

Method

1. 1

   Cut up the bacon and fry it.

2. 2

   Slice the liver and fry with the bacon.

3. 3

   Chop the vegetables fine and add to the liver, along with herbs.

4. 4

   Season with pepper, salt, and grated nutmeg.

5. 5

   Stir over the fire until sufficiently cooked.

6. 6

   Remove the herbs and pound the rest in a mortar, then run through a fine sieve.

7. 7

   The farce is then ready for use.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 151. The excerpt below is the record exactly as published.

Farce de Foie de Veau {Liver Farce).— % lb. calf’s liver, £ lb. bacon, 1 small carrot, 1 small turnip, 1 small bunch savoury herbs, 1 small onion, salt, pepper, and nutmeg

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