Soupe aux Foies de Volaille

Ingredients

• one and one-half oz. of butter
• one quart of white consommé or brown stock
• one-half lb. of raw chickens’ livers
• one-quarter Ib. of sliced chickens’ livers
• one wineglass of good Madeira

Method

1. 1

   Make a roux with butter and flour, moisten with stock, add livers, and cook.

2. 2

   Rub through tammy, season, and finish with sliced livers and Madeira.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 148. The excerpt below is the record exactly as published.

SOUPE AUX FOIES DE VOLAILLE Make a roux from one and one-half oz. of butter and as much flour. When it has acquired a nice, light-brown colour, moisten it with one quart of white consommé or brown stock, and set to boil, stirring the while. Add one-half lb. of raw chickens’ livers rubbed through a sieve, and set to cook for fifteen minutes. Rub the whole through tammy; season strongly with pepper; heat, and com- plete the preparation, at the last moment, with one-quarter Ib. of sliced chickens’ livers, tossed in butter, and one wineglass of good Madeira

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