Liver Custard

Name: Liver Custard
Cuisine: France
Ingredients: Remove custard from the mould and cover it with the sauce.; Prepare a hot tomato sauce with butter and flour, black olives and chopped mushrooms.; Prepare a hot tomato sauce with butter and flour, black olives and chopped mushrooms.; Prepare a hot tomato sauce with butter and flour, black olives and chopped mushrooms.; Prepare a hot tomato sauce with butter and flour, black olives and chopped mushrooms.; Prepare a hot tomato sauce with butter and flour, black olives and chopped mushrooms.; Add 3 yolks of eggs. Beat the whites, and pour all this into a well-buttered mould.; Chop fine: parsley, a clove of garlic.; Chop fine: parsley, a clove of garlic.; Chop fine: parsley, a clove of garlic.; Two chicken livers, or a rabbit’s.; Two chicken livers, or a rabbit’s.; Prepare a fairly thick Béchamel sauce.

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Prepare a fairly thick Béchamel sauce.
Two chicken livers, or a rabbit’s.
Chop fine: