Liver Quenelles

Ingredients

• a thick slice of bread
• ½ lb. of finely-minced Liver
• parsley
• chives
• lemon-peel
• 1 tablespoonful of flour
• 3oz. of bacon
• a lump of butter
• four well-beaten eggs

Method

1. 1

   Soak bread in milk, squeeze, and mix with liver, herbs, salt, pepper, and flour.

2. 2

   Bind with beaten eggs, shape into quenelles, and boil in water for half an hour.

3. 3

   Fry bacon until crisp, drain quenelles, place on a hot dish, pour bacon and fat over, and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 349. The excerpt below is the record exactly as published.

Liver Quenelles. — (1) Steep a thick slice of bread in milk until well soaked, then squeeze, mix it with Jib. of finely- minced Liver, and season with parsley, chives, and lemon- peel, in small quantities and all finely chopped ; dust in salt and pepper and 1 table-spoonful of flour, and bind the mixture with beaten eggs, keeping it consistent. Divide it with a table-spoon into small quantities, mould them an oval shape by pressing in the bowl of the spoon, dip- ping the spoon in warm water each time it is used. Plunge the balls into a saucepan of boiling waiter, and boil for lialf-an-hour. Chop about 3oz. of bacon, put it in a frying- pan with a lump of butter and fry until crisp and brown. When the quenelles are cooked, drain, put them on a hot dish, pour the fried bacon and fat over them, and serve very hot. (2) Wash Jib. of either calf’s or sheep’s Liver, and chop it finely ; mix in half its quantity of finely-chopped fat bacon and 1 breakfast-cupful of grated breadcrumb, and season to taste with salt and chopped herbs. Slightly warm 3oz. of butter, beat it until creamy, add four weli- beaten eggs

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