Tortne Garnishing

Ingredients

• three chicken livers
• six stoned and blanched olives
• two truffles
• four mushrooms
• a throat sweetbread
• a glassful of Madeira wine
• half a pinch of salt
• the third of a pinch of pepper
• the third of a pinch of nutmeg
• half a pint of Madeira sauce

Method

1. 1

   Boil chicken livers for three minutes, cool, and cut into pieces.

2. 2

   Combine with olives, truffles, mushrooms, and sweetbread in a saucepan with Madeira wine, salt, pepper, and nutmeg.

3. 3

   Cook for five minutes, then add Madeira sauce and cook for five minutes longer.

4. 4

   Serve with bread croutons and fried eggs.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.

Tortne Garnishing. — Boil three chicken livers in water for three minutes, let them get cool, then cut them up into three pieces each, put them in a saucepan with six stoned and blanched olives, two truffles, four mushrooms, and a throat sweetbread, all cut dice-shaped; add a glassful of Madeira wine, half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Let cook for five minutes, then put in half a pint of Madeira sauce

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