Petites Caisses de Foie Gras

Ingredients

• 2 goose livers
• 1 ounce butter
• 1 fine-chopped onion
• 2 tablespoonfuls Rhine wine
• 1 cupful chicken broth
• 1 even teaspoonful salt
• 1/2 even teaspoonful pepper
• 6 small paper boxes

Method

1. 1

   Season goose livers with salt and pepper, roll in flour, and fry in half butter and half lard.

2. 2

   Melt butter in a saucepan, add onion, cook for 5 minutes; then add wine and broth, cook a few minutes.

3. 3

   Cut livers into pieces, add to sauce, season, and cook longer.

4. 4

   Prepare chicken forcemeat, brush boxes with butter, press forcemeat in boxes, add liver preparation, cover with pork, and bake for 12 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 278. The excerpt below is the record exactly as published.

Petites Caisses de Foie Gras. — Take 2 goose livers, season them with salt and pepper ; roll them in flour, and fry light brown in half butter and half lard. Melt in a small saucepan 1 ounce butter, add 1 fine-chopped onion, cook 5 minutes ; then add 2 table- spoonfuls Rhine wine, 1 cupful chicken broth, cook a few minutes ; cut the livers into small pieces, add them to the sauce, season with 1 even teaspoonf ul salt ; V^ even teaspoonful pepper, cook 5 minutes longer; then prepare a chicken forcemeat Brush the sides of 6 small paper boxes with butter, and dry them in the oven for a few minutes ; press evenly on the sides and bottom of each box a spoon- ful of the forcemeat; put the above preparation in the center; cover each box with a thin slice of larding pork, and bake 12 min- utes in a hot oven ; remove the pork, put a little sauce over each one, and serve. Petites B0Qch6es de Foie Gras. — Wash and season with pep- per and salt 2 goose livers, roll in flour and fry them light brown in butter. Melt in a small saucepan 1 ounce butter and 2 tablespoon- fuls of fine-chopped onion, cook 5 minutes ; then add 4 chopped mushrooms, 1 fine-chopped trufSle, 1 tablespoonful fine-cut boiled ham, 1 teaspoonful fine-chopped parsley, cook 5 minutes; add a small tablespoonful flour, cook 2 minutes ; then add 2 tablespoonf nls white wine, 1 cupful chicken broth, cook a few minutes ; cut the livers into small pieces, add them to the sauce, season with 1 even teaspoonful salt

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