1252—Pain de Foie de Veau

For a calf’s liver loaf made in a quart mould: Cut one lb. of calf’s liver into dice, and finely pound these together with one-third oz. of salt, a pinch of pepper, and a little nutmeg. Add, little by little, five oz. of very cold frangipan panada, and two eggs.

Rub through a sieve; put the forcemeat in a bowl; work it over ice, and finish it with two tablespoonfuls of chopped onions, cooked in butter, without colouration; the yolks of two eggs, and quarter pint of thick cream, added by degrees.

Pour this forcemeat into a well-buttered quart Charlotte-mould; knock the latter gently on a folded serviette, with the view of settling its contents, and put it to poach in the oven in a bain-marie, for about forty-five minutes.

When taking the loaf out of the oven, let it stand for five minutes, that the forcemeat inside may thoroughly settle; turn it out on a round dish, and cover it with a Duxelles, Italienne, Bordelaise, brown caper, or other sauce.