Mock Pate de Foie Gras

Ingredients

• Trim a good-sized calf's liver
• lard it thickly over the top with small lardoons of larding pork
• add sufficient boiling water to half cover the liver
• 1 scant teaspoonful of salt
• 2 stalks of parsley
• 1 bay leaf
• 1 blade of mace
• 4 cloves
• 1/2 pound of soft butter

Method

1. 1

   Braise liver with vegetables and seasonings for two hours.

2. 2

   Strain gravy over liver, chill overnight, chop and pound liver with liquor and butter until smooth.

3. 3

   Pack into jars and cover with melted butter.

As published

This recipe was extracted from 365 tasty dishes (1906), page 46. The excerpt below is the record exactly as published.

scant teaspoonful of salt, ^ of a bay leaf, a small blade of mace and a thin slice of onion ; cover with boiling water and simmer for twenty minutes. Drop again into cold water until chilled, then drain. Remove tubes and fat and with the fingers pull into small pieces. For each pair of 167 October. breads prepare ij^ cupfuls of white sauce. Put into a saucepan i heaping tablespoonful each of butter and flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pep- per and stir over the fire until mixed. Add slowly i^ cupfuls of hot milk, stirring until the sauce is smooth and thick. This may be done early in the morning and the prepared breads added. At the proper time reheat in a double boiler or over hot water and in serv- ing garnish the dish with toast points and tufts of parsley. 27.— Jellied Ham Salad. Soak ^ of a box of gelatine in }{ of 2l cupful of cold water, add J^ of a cupful of boiling chicken stock and strain. Add i cupful of chopped ham which has been highly seasoned with cayenne and a little lemon juice. Let stand until it begins to thicken, then add i cupful of cream whipped to a stiff froth and turn into a wetted mold. When firm turn out on a bed of blanched let- tuce leaves and garnish with mayonnaise. a8.— Codfish, Cuban Style. Pick fine i cupful of salt cod, packed measure. Soak in several waters until it is 168 October^ quite freshened. In i tablespoonful of but- ter fry I chopped onion ; when nicely colored add the drained fish, sufficient water to cover, I cupful of stewed tomato and i tablespoon- ful of chopped green pepper, and stew slowly for an hour. Season to taste and pour over slices of toast. 29. — Scallops en Brochette. Wash the scallops, which should be large ones. Drain, pour boiling water over them, let stand for five minutes, then drain and dry on a towel. Have ready inch squares of very thinly sliced bacon. On the skewers string alternately the scallops and bacon, having a piece of the latter at the beginning and end of each skewer. If large, ^ dozen scallops may be allowed for each skewer. Dip each skewer as prepared into melted butter, roll in fresh bread crumbs and broil over a clear hot fire for twelve minutes ; or drop into smoking hot fat and cook until well browned, then drain on unglazed paper. 30. — Cocoanut Cream. Beat the whites of 3 eggs just enough to break the stringiness, add i cupful of milk 169 Odobef^ and stir over the fire in a double boiler until as thick as custard. Soak ^ of a box of gelatine in ^ of a cupful of cold water ; take the cooked custard from the fire, add the softened gelatine and stir until dissolved. Add five tablespoonfuls of sugar, stir again until dissolved and strain. Add i teaspoon- ful of vanilla and i cupful of freshly grated cocoanut and let stand until cold and begin- ning to set. Add i cupful of thick cream whipped to a solid froth, pour into a wetted mold and set on ice. 31. — Mock Pate de Foie Gras. Trim a good-sized calf's liver and lard it thickly over the top with small lardoons of larding pork. In a deep pan place a half- inch bed of finely-chopped carrots, onions and celery, add 2 stalks of parsley, i bay leaf, I blade of mace, 4 cloves and i scant teaspoonful of salt. On this lay the meat, add sufficient boiling water to half cover the liver, cover closely with a second pan and braise in a moderate oven for two hours. Remove the liver to a bowl, and strain over it the gravy, pressing the vegetables to get as much as possible. Cover and let stand over 170 October^ night. Chop fine^ then pound the liver to a smooth paste, adding sufficient of the liquor to moisten. Press through a sieve, add cay- enne to taste, more salt if necessary and ^ of a pound of soft butter

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