Fowl Liver, Garnish

Ingredients

• the livers from four fowls
• a bunch of thyme
• parsley
• pepper
• salt
• a small glass of white wine

Method

1. 1

   Blanch livers in boiling water, then stew in gravy with thyme, parsley, pepper, salt, and white wine for a quarter of an hour.

2. 2

   Dry and use as a garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 541. The excerpt below is the record exactly as published.

Fowl Liver, Garnish. —Take the livers from four fowls ; let them be quite sound, and of a good colour. Blanch them in boiling water, and then stew in gravy ; add a bunch of thj-me, parsley, popper, and stilt, half a tea-spoonful of each, with a small glass of white wine, ^^^len they have stewed a quarter of an hour, dry and use as a garnish. Time to blanch, ten minutes. Fowl, Marinaded. — Cut a fine fowl into joints, and then into neat pieces. Pour over them, on a dish, equal quantities of oil and lemon-j nice, a small wine-glassful of each. Shred a couple of shallots, and lay a bunch of herbs and some sprigs of jjarsley about them ; season with a dessert-spoonful of pepper mixed. The fowl should be skinned before being put into the marinade, and well drained when removed from it. Fry in egg and bread-crumbs. Strain as much of the marinade as will be required for gravy. Make it hot, and add a table-spoonful of mushroom ketchup, and the same of brown roux. Serve with the fowl in the centre, and : the gravy poured round it. Time, six hours to lie in marinade ; to fry, twenty minutes. j Fowl, Matelote of. — Brown two ounces j of butter, with a little flour, in a stewpan. Stir i in half a pint of white wine, and add a parsnip j and the red part of two carrots, cut into lengths j of half a finger, a dozen small onions, blanched and peeled, a bunch of herbs, parsley, a blade of mace, salt

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