Liver Toast with Savoury Custard

Ingredients

• two more from the poulterer
• a teaspoonful of finely minced onion
• half an ounce of butter
• one fillet of anchovy
• a quarter of an ounce of butter
• two yolks of egg
• four ounces of butter
• one tablespoonful of water
• half a teaspoonful of anchovy vinegar
• a seasoning of salt
• a seasoning of pepper

Method

1. 1

   Fry livers with onion and butter until cooked, then pound with anchovy and additional butter.

2. 2

   Fry toast, spread liver paste, and cover with custard made from egg yolks and butter.

3. 3

   Add anchovy vinegar, salt, and pepper.

4. 4

   Serve carefully to avoid curdling.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 14. The excerpt below is the record exactly as published.

two more from the poulterer, a very good toast can be made in this way. Put the livers in a small satUc-^^Tm with a tea- spoonful of finely minced onion, and half an ounce of butter, fry gently till the liver is cooked, then empty the contents of the pan into a mortar, adding one fillet of anchovy or a saltspoonful of the sauce ; pound well to a paste, adding a quarter of an ounce of butter. Fry the toast crisply and dry it in the oven, then spread the liver paste over it, and cover with a nice 30 FI FI V DINNERS. top-dressing of savoury custard made in the following manner : — Separate carefully from the whites two yolks of egg and keep them handy, and for ^mstard ounces of butter. In a small saucepan heat almost to boiling-point one tablespoonful of water. Take off the fire, and stir well into the hot water the two yolks ; lower the fire, and over very gentle heat add half-ounce by half-ounce the four ounces of butter ; stir this till it thickens smoothly, and pour it over your anchovy toasts. A slight sharp- ness may be given with half a teaspoonful of anchovy vinegar, and a seasoning of salt

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