gluten-freenut-freesoy-freefish-freeshellfish-free
Pain de Foie de Veau
From A guide to modern cookery, 1909
Serves 2
Let it stand for five minutes before turning it out on a round dish, and cover it with a sauce.
Presented as published in 1909. 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
Nutrition per serving
578Calories
54 gProtein
12 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein54 g
Carbohydrates12 g
Fiber0.2 g
Sugars0.6 g
Total Fat35 g
Saturated Fat16 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol822 mg
Sodium2071 mg
Potassium883 mg
Calcium76 mg
Iron20 mg
Magnesium53 mg
Phosphorus956 mg
Zinc7.6 mg
Copper12 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A64263 mcg
Vitamin E4.7 mg
Vitamin K1.6 mcg
Vitamin B61.1 mg
Vitamin B12192 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.6 mg
Niacin (B3)35 mg
Folate25 mcg
Choline148 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 243. The excerpt below is the record exactly as published.
PAIN DE FOIE DE VEAU For a calf’s liver loaf made in a quart mould: Cut one Ib. of calf’s liver into dice, and finely pound these together with one- RELEVES AND ENTREES 419 third oz. of salt, a pinch of pepper, and a little nutmeg. Add, little by little, five oz. of very cold frangipane panada, and two eggs. Rub through a sieve; put the forcemeat in a bowl; work it over ice, and finish it with two tablespoonfuls of chopped onions, cooked in butter, without colouration; the yolks of twe eggs, and quarter pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.