Imitation Foie Gras
- 1/2 pound of calf's liver
- 1/4 pound of bacon
- a piece of carrot, turnip, and onion
- a sprig of parsley, thyme, and marjoram
- a bay leaf
- pepper and salt
Slice the liver, bacon, and vegetables.
Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.
Care must be taken that the liver does not fry brown.
Put the whole contents of the frying-pan into a mortar and pound well. Then rub the mixture through a hair sieve.
The Skilful Cook (1905).
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