2562 Pain de Foie de Veau

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 1 kg (2 lb 4 oz) calf’s liver into large dice and pound well together with 400 g (15 oz) fat belly of pork, 300 g (11 oz) breadcrumbs moistened with a little cream, 60 g (2 oz) chopped onion cooked in a little butter, 4 eggs, 25 g (1 oz) salt, a pinch of pepper and a pinch of grated nutmeg.

Pass the mixture through a fine sieve, then place in a basin set in crushed ice. Mix in well, 3 egg whites and 3 dl (½ pt or U.S. cups) cream. Pour into a buttered Charlotte mould and knock the bottom gently on a folded cloth to settle the contents.

Place in a tray of hot water and cook gently in a moderate oven. Allow to rest for a few minutes before demoulding on to a round dish.

Serve accompanied with a suitable brown sauce.

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