Petites Caisses de Foie de Volaille a la Financiére

Ingredients

• chicken forcemeat
• 1/4 the amount of cooked forcemeat
• chicken livers
• Madeira sauce
• mushrooms
• truffles
• olives

Method

1. 1

   Line small buttered entree cases with chicken forcemeat blended with cooked forcemeat and fill with chicken livers sautéed in butter and added to Madeira sauce.

2. 2

   Garnish with mushrooms, truffles, and olives.

3. 3

   Cover with forcemeat, smooth over, and butter the top lightly.

4. 4

   Cook in a mild oven for 12 to 15 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 17. The excerpt below is the record exactly as published.

Petites Caisses de Foie de Volaille a la Finan- ciERE — ^Small Cases of Chicken Livers, Financier's Style. Line some small buttered entree cases with chicken forcemeat blended with J4 the amount of cooked force- meat and fill the center with chicken livers, previously cut in J4 inch squares, sauted in butter and added to 45 Madeira sauce. Garnish with mushrooms, truffles and olives

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