Liver Toasts
From Little French dinners, 1898
Serve immediately.
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 51. The excerpt below is the record exactly as published.
cayenne pepper and salt, and warm up the whole in a saucepan with a tiny bit of glaze. Spread the mixture on to triangular pieces of buttered toast, put them in the oven for a minute or two to get quite hot, and then serve. Mushroom. — Have ready some rounds of buttered toast about two inches and a half in diameter ; keep them hot in the oven while you fry some mushrooms in a little butter, with pepper and salt. As soon as they are done, lay them on the toast, sprinkle with cayenne, and serve at once. Liver. — Take two or three freshly boiled fowls' livers, pound the liver to a paste with half a teaspoonful of anchovy sauce, a small piece of butter, a teaspoonful of melted glaze, and the yolk of a raw egg. When perfectly smooth, season to taste with cayenne and salt, if required, and spread on to squares of fried or toasted bread
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