Timbale of Turkey Livers with Bread Mixture

Ingredients

• Clean and wash eight or nine turkey livers
• one-half pound of fat pork sliced thin
• a little salt
• a little pepper
• two or three blades of mace
• small tied bunch of parsley
• two or three finely chopped shallots
• three ounces of butter
• one glass of Sherry
• yolks of eight eggs
• two whole eggs
• one and one-half cups of white turkey meat

Method

1. 1

   Fry turkey livers with pork, salt, pepper, mace, parsley, shallots, and butter until firm.

2. 2

   Add Sherry and cook until nearly dry.

3. 3

   Cool, pound with bread mixture, add egg yolks and whole eggs, and mix with turkey meat.

4. 4

   Place in a buttered mold, cover, and boil in water for 1 hour.

5. 5

   Serve with Madeira sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 114. The excerpt below is the record exactly as published.

Timbale of Turkey Livers with Bread Mixtore Clean and wash eight or nine turkey livers, put them in a pan with one-half pound of f at pork sliced thin, a little salt and pepper, two or three blades of mace, small tied bunch of parsley, two or three finely chopped shallots, and three ounces of butter. Fry carefully over a hot fire until the livers are quite firm. Add one glass of Sherry and cook until nearly dry. Remove the parsley and let the livers, etc., cool. Then pound them in a mortar with one-third of the quantity of bread mizture given below. Gradually add the yolks of eight eggs, two whole eggs, and a ladlef ul of Espagnole sauce. Rub ali through a fine sieve. Then add one and one-half cups of white turkey meat

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