Liver Timbales

Ingredients

• Cut two pounds of liver into large pieces.
• Moisten a half cupful of crumb of bread.
• a half cupful of flour.
• with a cupful of milk.
• Fry the slices of half an onion in a tablespoonful of butter.
• add, one at a time, four eggs.

Method

1. 1

   Cut the liver into large pieces and rub them through a grater.

2. 2

   Moisten a half cupful of crumb of bread and a half cupful of flour with a cupful of milk.

3. 3

   Fry the slices of half an onion in a tablespoonful of butter until tender, then remove them and turn into the pan the mixture of bread, flour, and milk.

4. 4

   Stir until it is cooked to a smooth paste.

5. 5

   Put into a bowl two cupfuls of liver pulp, the bread paste, a teaspoonful of salt, a saltspoonful of pepper, and a dash of paprika.

6. 6

   Mix them well together and add, one at a time, four eggs, beating in each one well, then add enough cream to make rather a thin batter.

7. 7

   Pass the whole through a puree sieve.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 29. The excerpt below is the record exactly as published.

LIVER TIMBALES Cut two pounds of liver into large pieces and rub them through a grater. Moisten a half cupful of crumb of bread and a half cupful of flour with a cupful of milk. Fry the slices of half an onion in a tablespoonful of butter until they are tender, then remove them and turn into the pan the mixture of bread, flour, and milk. Stir until it is cooked to a smooth paste. Put into a bowl two cupfuls of liver pulp, the bread paste, a teaspoonful of salt, a saltspoonful of pepper, and a dash of paprika. Mix them well together and add, one at a time, four eggs

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