Pain de Foies-Gras

Ingredients

• ½ pound chicken livers
• 6 ounces fat hen or salt pork
• 2 ounces lean cooked ham
• 1½ cup sherry
• 1 bay leaf
• pepper
• little mixed ground spices
• salt
• 6 ounces panada (bread soaked and squeezed dry)
• 2 raw eggs
• 4 hard boiled yolks
• ½ pound corned tongue cooked
• Some chopped mushrooms
• aspic jelly

Method

1. 1

   Steep the livers in water to whiten them.

2. 2

   Set all the ingredients of the first part to simmer in a saucepan with a lid for 2 or 3 hours.

3. 3

   Mash to paste.

4. 4

   Mix the raw eggs with the panada and these with the pounded liver and press through a sieve.

5. 5

   Cut up the tongue, yolks, and mushrooms, and mix them into the liver paste.

6. 6

   Take a pan or mould that holds over 3 pints, cover the bottom with thin slices of fat salt pork, press in the liver paste, top with a bay leaf and a slice or two of pork, and a buttered paper.

7. 7

   Bake in a water bath for about an hour.

8. 8

   Turn out when cold, remove the fat, and encase in aspic jelly if serving whole.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 257. The excerpt below is the record exactly as published.

Pain de Foies-gras. Toasted Rusks. Sandwiches. Chicken Salad. Ornamented Fruit Cake. Charlotte Russe. Orange Cake. Meiingues a la Gclee. Frozen Bisque of Preserved Ginger. Lemonade. Coffee. 857— bhicken Salad. The same as No . 150. Make up the form in a round salad bowl, place a heart lettuce on top, and quarters of eggs in close order around the base. 858 -Art in cutting Eggs. Hold the hard-boiled egg in a napkin in your hollowed hand while you cut it in quarters lengthwise, and avoid break- ing the yolks and spoiling the eggs for There were but 21 or 22 persons to be provided for so the difficulty in such a case is to provide a small enough quan- tity of each dish and yet make a table that is pleasing to look at, tor they that come to the supper are not really hungry and only care to try whatever is new ; at the same time you do not like to ask them to a Barmecide's feast of empty plaies and nothi.ig else. There is noth- ing for it but to utilize most of the sur- plus, such as cakes, for the next dinner table, make as little as possible of liver pate and chicken salad and submit to a little waste in other respects, knowing that the Ice cream and meringues will be sufficiently well patronized and the large fruit cake will be wanted to be sent away in presents to absent friends. Cost of material : Galantine— fowl 75, jelly 2 qts 55 (1.30) Pain de foies-gras 45, jelly 25 (70) Rusks (No. 277) and sandwiches, (25cents). Chicken salad, (No. 857), (70 cents). ii3 COOKING FOR PROFIT, Ornamented fruit cake (No. 836), (2.00) Charlotte-Russe of 2 qts Bavarian and cake, (55 cents). Orange cake, (No. 867), (35 cents). Meringues, 25 (No. 460) with jelly (45 cents). Bisque of ginger, ice cream, (No. 207), (60 cents). Lemonade and coffee, (35 cents). Total $7,25; 22 persons, ^3 cents a plate. 860— Pain de Foies-Gras. It means loaf or cake of poultry livers, and is of course, a high-flavored dish of which a small quantity suifices, to be eat- en with thin sliced bread as potted tongue or ham would be. Pain is the French word for bread or loaf and seems to be used in the same sense as we use the word cheese in head-cheese, liver-cheese and the like. In other words this is a form of liver paste, or pate-de-foie-gras, turned out of its mould and incased in jelly by the same method as for ^ boned chicken. Take the ingredients in two parts and it does not seem so formidable. ^ pound chicken livers. 6 ounces fat hen or salt pork. 2 ounces lean cooked ham. i^ cup sherry. I bay leaf, pepper, little mixed ground spices, salt. 6 ounces panada (bread soaked and squeezed dry.) 2 raw e.4gs. 4 hard boiled yolks. Y'z 2l corned tongue cooked. Some chopped mushrooms and aspic jelly- Steep the livers in water to whiten them. If the poultry livers are short weight use calf's liver to make the amount. Set all the ingredients of the first part to sim- mer in a saucepan with a lid on the back part of the range and let remain till a con- venient time, 2 or 3 hours. Then mash to paste. The livers bhould be nearly dry in the saucepan but not fried or browned. Mix the raw eggs

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