Fowl's-liver Soup (Potage a la Camerani)
From The spirit of cookery, 1895
When gratinated, it becomes a ragout.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 137. The excerpt below is the record exactly as published.
Fowl' s-liver Soup {Potage h la Camerani), — The recipe for this soup was given by Grimod de la Eeyniere to his circle of convives, but otherwise kept secret. Thus it became the object of the fable that its preparation in 1806 had cost three louis d’or for each diner or person at table. This romance was destroyed by Baron Brisse, who gave a copy of the recipe to Dumas in a letter, in which this * Cf. F., 375 ; Gouflfe, p. 372. For soup only, a poor recipe. Of. D.D., 922. SOUP OF GIBLETS, HEADS AND TAILS IGTl enthusiastic gastronomer says : ‘ Je vais faire entrer en petite cuisine et vulgariser I’illustre potage celdbre par tant de poetes.’ Let us add that Camerani was manager (semainier perpetuel) of the Gom4die Italienne at Paris, and an appreciator of good cookery. As for the poetry , if it be an effect of the soup, the latter would be misjudged by its quality. Standard broth and all available vegetables, etc., form the liquid. To this are added, just before it is done, folds’ livers, one for each person, finely minced, or as puree, and on placing in the tureen, some ready-boiled macaroni and Parmesan cheese
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