Foie de Veau, Hâtelets de
From The "Queen" cookery books: Entrees, 1901
Another cooking method involves wrapping in paper with minced bacon and grilling.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.
Foie de Veau, Hdtelets de. — Slice the liver rather thickly, and then cut it into squares with an equal number of similar squares of rather fat bacon or ham, and thread these on tiny skewers, a piece of liver and one of bacon alternately, season them with salt and black pepper (freshly ground is best), dip them into liquid butter or oil, and then in finely sifted breadcrumbs
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