Terrine of Calf's Liver a la Froven$ale
From The encyclopædia of practical cookery, 1890
Serves 4
Garnish with croutons of aspic jelly.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 99. The excerpt below is the record exactly as published.
Terrine of Calf’s Liver a la Froven$ale.— Select a fine, white liver, cut it in thin slices, and fry them in bacon-fat, with a little chopped onion, a few trimmings of truffles and mushrooms, and two or three sprigs of sweet herbs, and sprinkle salt, pepper, and spices over. When nearly done, pour 1 teacupful of Madeira
Cook this with the app: pantry check, scaling, and the assistant.