Quenelles of Calf’s Liver

Ingredients

• lOoz. of white firm Calf’s Liver
• 2 table-spoonfuls of fine herbs
• 5oz. of slightly-warmed butter
• two whole eggs
• the yolk of one
• 1 table-spoonful of flour
• 1 teacupful of breadcrumbs
• pepper
• salt

Method

1. 1

   Pound the liver with fine herbs, pass through a sieve, and mix with butter, eggs, flour, breadcrumbs, and seasoning.

2. 2

   Drop spoonfuls into boiling salted water.

3. 3

   When set, drain and serve with fried breadcrumbs.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 97. The excerpt below is the record exactly as published.

Quenelles of Calf’s Liver.— Pound lOoz. of white firm Calf’s Liver with 2 table-spoonfuls of fine herbs, pass all through a sieve into a basin ; work with a spoon 5oz. of slightly-warmed butter, two whole eggs, and the yolk of one ; when frothy, mix in 1 table-spoonful of flour, 1 teacupful of breadcrumbs, and the pounded livers, and sprinkle pepper and salt

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