Moo&cocft Coast

Ingredients

• four or five chicken or duck livers
• two small Gorgona anchovies
• half a teaspoonful castor sugar
• one ounce butter
• a quarter of a teaspoonful spiced pepper
• three yolks of eggs
• about half a gill of cream

Method

1. 1

   Wash and clean livers, pound finely.

2. 2

   Bone and skin anchovies, pound to a paste.

3. 3

   Mix with livers, add butter, sugar, and seasoning; rub through a sieve, incorporate egg yolks and cream.

4. 4

   Stir in a chafing dish until cooked.

5. 5

   Serve over buttered toast, garnish with fried bread croûtons.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

Moo&cocft Coast. To make this dish, the following ingredients will be required : Four or five chicken or duck livers, two small Gorgona anchovies, half a teaspoonful castor sugar, one ounce butter, a quarter of a teaspoonful spiced pepper (paprika or Krona pepper), a pinch of salt, three yolks of eggs, and about half a gill of cream

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